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Prep Time:
15 Minutes
Marinade Time:
4 to 8 Hours
Grill time:
60 Minutes

Tunisian Smoked Lamb

with Garlic Yogurt Sauce

Posted on by Andrea Alden
Tunisian Smoked Lamb
Serves 4
Prep Time:
Marinade Time: 4 to 8 Hours
Grill time: 60 Minutes
Tunisian Smoked Lamb with Garlic Yogurt Sauce is spicy and exotic. The smoky flavor transforms this dish, bringing you back to the days when food was cooked over an open flame. My grandparents love visiting Tunisia and rave about the food and the décor every time they come back. I thought it was time to visit myself, but settled on making a grilled dish similar to what you would find in a Tunisian household instead of taking a flight. You’ll be transported too when you try this dish! 
Leave breathing room when smoking
Leave breathing room when smoking
Toss with garlic sauce
Toss with garlic sauce
Serve with couscous or naan
Serve with couscous or naan

Tunisian Smoked Lamb

Serves: 4       Total Time: 75 Minutes + Marinade


  • 2 cups of cedar or oak wood chips, soaked 30 mins
  • 2 lb. boneless lamb, cut into 2” chunks
  • 6 garlic cloves, grated
  • 1½ tsp. salt
  • 1 tsp. pepper
  • 1tbsp. smoked paprika
  • 1½ tsp. ground ginger
  • 1½ tsp. turmeric
  • 1 tsp. cumin
  • ½ tsp. cayenne
  • ½ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • ½ tsp. ground cloves

Yogurt Sauce

  • 1 cup plain greek yogurt
  • 2 cloves garlic, grated
  • 1 tsp. turmeric
  • ½ tsp. cinnamon
  • pinch of salt and fresh ground pepper
  • 2 tbsp. lemon juice
  • drippings from rested lamb

To Serve

  • naan bread, or couscous
  • 1 red pepper, cut into bite sized chunks
  • 1 yellow pepper, cut into bite sized chunks
  • 1 green pepper, cut into bite sized chunks
  • 1 medium onion, cut into bite sized chunks
  • 1 tbsp. coconut oil
  • salt and pepper to taste


Step 1
In a large glass bowl, combine the lamb with the garlic and other marinade seasonings. Cover and refrigerate for 4 hours to overnight.
Step 2
Prepare to smoke by preheating the smoker up to 250°F and adding wood chips. If you are using a gas grill, fill a smoker tube with soaked wood chips, and before turning the grill on remove one set of grids, and place the smoker tube onto the sear plates. Leave the cooking grids off, and turn the grill on, preheating to 250°F. It is best to have two tubes on hand when smoking so that if you need to change the chips, you don’t have to work with a hot smoker tube.
Step 3
Once the chips start to smoke and the smoker/grill is up to temperature, add the lamb making sure there is about one inch of space around each piece.
Step 4
Smoke for 1 to 4 hours, turning a couple of times, and checking on the wood chips, adding more as necessary. Lamb is done when it reaches an internal temperature of 145°F.
Step 5
While the lamb is smoking, combine the greek yogurt, garlic, turmeric, cinnamon, salt and pepper. Set aside to come to room temperature.
Step 6
Chop the onion and peppers and toss the vegetables with melted coconut oil. Using a cast iron skillet, griddle, or the wok topper, grill the peppers and onion until cooked through, then season to taste with salt and pepper. Set aside.
Step 7
Once the lamb is done, rest it on a plate or sheet pan for 5 minutes. Pour the drippings and the lemon juice into the yogurt sauce and mix thoroughly.
Step 8
You can toss the lamb in the yogurt sauce before spooning over naan or couscous, then serving with extra sauce and grilled peppers, or serve everything with the sauce on the side.

If anything, garlic lovers will love Tunisian Smoked Lamb with Garlic Yogurt Sauce. It’s exotic, spicy and fragrant. Sometimes it is far less expensive to travel by using your taste buds as I did with this recipe. What do you cook when you want to experience exotic places?

Happy Grilling! 

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