Lamb Kabobs with Tzatziki Greek-Inspired Recipe

by Recipes

Greek Inspired Lamb Kabobs with Tzatziki Recipe

The robust flavor of these Greek-inspired lamb kabobs is a crowd-pleaser any time of year, but especially as the weather gets warmer. A balance of savory and spice come together in the seasonings which include cumin, lemon, garlic, and thyme. Enjoy any leftovers (we doubt you’ll have much) with eggs the next morning or overtop a salad for lunch.

Ingredients

Kabobs

Yield 6 servings (roughly 12 kabobs)

  • 12 (6 inch) wooden skewers
  • 1 1/2 lbs ground lamb
  • 2 scallions, finely chopped
  • 2 tsp onion powder
  • 2 tsp chopped fresh oregano leaves
  • 1 tsp chopped fresh rosemary leaves
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • Oil, for brushing
  • 1 bag pita bread, at least 6 loaves
  • Tzatziki Sauce (recipe below)

Preparation

  1. Preheat the grill on high. Soak skewers in water for 25 to 30 minutes.
  2. In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape, pressing and securing firmly. Refrigerate for 30 minutes.
  3. Remove skewers from the refrigerator. Brush the grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side.
  4. Brush the pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.

Tzatziki Sauce

Yield: 2 1/2 cups
  • 2 cups Greek yogurt, strained
  • 1/2 cucumber, seeded and chopped
  • 1 garlic clove
  • 2 1/2 tsp hot sauce (recommended: Frank’s Red Hot)
  • 1 tsp lemon juice
  • Salt and freshly ground black pepper

Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

References

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