These grilled lamb kebabs are served over rice or wrapped in warm pita, and drizzled with creamy, garlic yogurt sauce. The longer the lamb marinates the richer the flavors so I recommend starting to marinate the meat the morning of your big feast. We served our grilled lamb kebabs with tzatziki sauce, cucumbers, cantaloupe, pita and caramelized onion quinoa with the option of rolling up the meat and tzatziki sauce in pita bread for a gyro/Turkish kebab-style sandwich.
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Lamb Kebabs with Tzatziki Sauce
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled lamb kebabs marinated in fragrant spices. Served with a cool, creamy tzatziki sauce.
Ingredients
- 0.5 cups (118 ml) olive oil
- 2 Tbsp paprika
- 2 Tbsp cumin
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 Tbsp fresh oregano, chopped
- 1 Tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1 Tbsp ginger, minced
- 1 Tbsp shredded cilantro
- 1 lbs (454 g) lamb, cut into large chunks
- 1 cups (237 ml) Greek yogurt
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 Tbsp fresh dill, chopped
- 1 Tbsp fresh oregano, chopped
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp Emerils Essence
Instructions
- Mix the marinade ingredients in a bowl.
- Add the lamb chunks and toss the meat to fully coat.
- Cover and refrigerate for several hours.
- Remove the lamb from the refrigerator and skewer the meat on kebab skewers.
- Heat the BBQ to high and grill the lamb kebabs, leaving the BBQ lid open, for roughly 3-5 minutes on each side, flipping them four times to ensure even cooking.
- Once the meat is fully cooked, serve it with tzatziki sauce, either over rice or quinoa, or wrapped in warmed pita bread.
- Tzatziki Sauce
- Mix the ingredients in a bowl until smooth.
- Season to taste.
- If desired, stir in thinly-sliced cucumbers which have been thoroughly dried. You can toss the cucumbers in salt to remove excess liquid if desired.
- Cover and let chill until ready to use.
Notes
- For more tender lamb, marinate for at least 6 hours, or preferably overnight.
- To prevent the kebabs from sticking to the grill, lightly oil the skewers before adding the lamb.
- Tzatziki sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
How long should I marinate the lamb for the kebabs?
At least 2 hours, but overnight in the fridge is ideal. The yogurt in the marinade tenderizes the meat while the spices penetrate deeper with more time. 
Can I cook these kebabs in the oven instead of on a grill?
Yes. Set your broiler to high and place the skewers on a foil-lined baking sheet about 4 inches from the heat. Broil for 3 to 4 minutes per side until charred and cooked through.
What makes a good tzatziki sauce?
Use thick Greek yogurt, finely grated cucumber (squeezed dry in a towel), minced garlic, lemon juice, and fresh dill. The most important step is removing moisture from the cucumber so the sauce doesn’t get watery.
