Lamb Kabobs with Tzatziki Sauce

If you like gyros you will love Lamb Kabobs with Tzatziki sauce. This homemade Greek taste treat is unbelievably easy to make. If you have access to good quality ground lamb, Greek yogurt, and a hot grill, you are all set.


Tip: Ample Bites uses four pair of leftover wooden chopsticks from carryout sushi for the skewers for the kabobs.


Serve the kabobs with grilled fresh vegetables such as red onion, red, orange and yellow peppers, and zucchini.


Lamb Kabobs with Tzatziki Sauce
(Mark Kelly, 2013)

Serves 4

For Lamb Kabobs
1 1/2 pounds ground lamb
1 large shallot, minced
2 tsp onion powder
1 tsp dried oregano
1 tsp fresh rosemary leaves, chopped
1 tsp garlic powder
1 tsp ground cumin
1 tsp dried thyme
Kosher salt
Freshly ground black pepper
4 whole wheat pitas

For Tzatziki Sauce
2 cups plain Greek yogurt
1/2 cucumber, seeded and chopped
1 garlic clove, minced
2 tsp hot sauce
1 tsp fresh lemon juice
2 Tbsp fresh flat-leaf parsley, chopped
zest of 1/2 lemon
Kosher salt
Freshly ground black pepper

Put yogurt, cucumber, garlic, hot sauce and lemon juice and zest in a food processor and pulse until smooth. Season with salt and pepper and transfer to a bowl. Top with parsley and refrigerate for at least an hour to allow the flavors to meld.

Wrap pita in foil. Soak skewers in water for at least 30 minutes.

In a large bowl combine the lamb, shallots, onion powder, oregano, rosemary, garlic powder, cumin, and thyme. Season with salt and pepper, to taste. Form meat around skewers, making eight equal oblong shapes. Refrigerate for at least 30 minutes to allow the kabobs to firm-up.

Preheat grill to high.

Place foiled packet of pita on grill on a high rack. Brush the grill with oil. Grill the kabobs until charred on the outside and medium-rare on the inside. Turn to char all sides. Total cooking time about 6-8 minutes. To serve place one or two kabobs on each pita and drizzle with Tzatziki Sauce.

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