Description
Grilled lamb kebabs marinated in fragrant spices. Served with a cool, creamy tzatziki sauce.
Ingredients
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- 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