Description
Grilled lamb kebabs are served over rice or in a warm pita, and drizzled with garlic yogurt sauce. Begin marinating in the morning for richly flavored meat.
Ingredients
Scale
Grilled Lamb Kebabs
- ½ cup olive oil
- 2 Tbsp paprika
- 2 Tbsp cumin
- ½ tsp salt
- ½ 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 –1½ pounds lamb, cut into large chunks
Tzatziki Sauce
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 Tbsp fresh dill, chopped
- 1 Tbsp fresh oregano, chopped
- ½ tsp salt, to taste
- ½ tsp pepper, to taste
- ½ tsp Emeril’s Essence
Instructions
Grilled Lamb Kebabs
- 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 at least most of the time, for roughly 3-5 minutes on each side (depending on the size of the chunks), flipping them four times to ensure even cooking on all four sides.
- Once the meat is fully cooked (to your liking), 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.
- Prep Time: 120 mins
- Cook Time: 20 mins
- Category: Main