Smoked Pecan-Infused Lamb Shish Kebabs with Za'atar Yogurt

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy lamb cubes marinated in lemon, garlic, and sumac, grilled over pecan wood chips for a smoky depth, served with a vibrant za'atar yogurt sauce and charred vegetables. This Middle Eastern-inspired grilling recipe, ready in about 250 minutes, pairs lamb shoulder, plain yogurt, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb lamb shoulder
• 1/2 cup plain yogurt
• 1 lemon
• 3 cloves garlic
• 1 tsp sumac
• 1/4 cup smoked pecan wood chips
• 1 red bell pepper
• 1 red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp za'atar spice blend
• 2 tbsp fresh parsley

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Trim excess fat from lamb shoulder and cut into 1-inch cubes. Place in a bowl and add 1/2 cup plain yogurt, 1 minced lemon, 3 minced garlic cloves, 1 tsp sumac, and 2 tbsp olive oil. Mix thoroughly, cover, and marinate in the refrigerator for 4 hours.
2. Step 2: Soak 1/4 cup smoked pecan wood chips in water for 30 minutes. Preheat gas grill to medium-high (375°F). Thread lamb cubes, halved red bell pepper strips, and quartered red onion onto skewers, alternating ingredients.
3. Step 3: Place skewers on preheated grill, close lid, and cook for 8-10 minutes, turning every 2-3 minutes until lamb reaches 145°F internal temperature and vegetables are charred at edges.
4. Step 4: Whisk together 1/4 cup plain yogurt, 1 tbsp za'atar spice blend, 2 tbsp finely chopped fresh parsley, and 1 tsp lemon juice until smooth. Serve warm kebabs with the sauce drizzled over top and extra parsley for garnish.