How To Make Lamb Kabobs and Tzatziki Sauce
Shake things up for dinner with these easy grilled lamb kabobs. Tender marinaded lamb is skewered and grilled to medium rare perfection. We like to serve ours with some homemade tzatziki on the side or in a pita wrapped up with some fresh parsley, tomato and onion. If you’re looking for a new way to do dinner time, these lamb kabobs are the best!
Learn to make them with our host in this online cooking class. Once the meat has marinated, this dish pulls together in just a matter of minutes.
Lamb Kabobs and Tzatziki Sauce Recipe
½ cup light olive oil
1 scallion, chopped
¼ cup lemon juice
2 tbsp fresh parsley, chopped
3 garlic cloves, minced
1 tsp salt
1 tsp dried marjoram
1 tsp dried thyme
¼ tsp black pepper
1 pound lamb, boneless and cut into 1 inch cubes
1. In a large re-sealable plastic bag, combine all ingredients except lamb until thoroughly incorporated. Add in lamb, seal bag and turn a couple of times to coat. Refrigerate for at least 6-8 hours but preferably overnight.
2. When ready to cook, drain and discard marinade. Using metal or soaked wooden skewers, thread the meat onto the skewers leaving about an inch in-between each piece. If grilling, cook for about 8-10 minutes or until a meat thermometer reads 145-160F. If using an oven, preheat oven to 350F and put a little olive oil in bottom. Add skewered kabobs to dish and bake at 350F for 12 minutes for medium rare or 15 minutes for medium, flipping halfway through. While kabobs are cooking, prepare tzatziki sauce.
3. Serve with sauce for dipping.
1 cups plain Greek yogurt
1 cup diced seedless cucumber
2 tbsp fresh lemon juice
2 garlic cloves, minced
2 tbsp chopped dill
Salt & pepper to taste
- Combine all the ingredients in a bowl and stir well to combine. Season to taste and chill until ready to serve.
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