Marinated Lamb Kabobs
Enjoy the delightful flavors of Mediterranean cuisine with these delicious lamb kabobs paired with a refreshing tzatziki sauce. Tender marinated lamb is grilled to perfection, creating juicy and flavorful skewers perfect for a gathering or weeknight dinner. The cool and creamy tzatziki sauce, made with yogurt, cucumber, garlic, and mint, adds a tangy and refreshing contrast to the savory lamb. Serve these kabobs with a side of tzatziki sauce for a satisfying and flavorful meal that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 2 cups plain yogurt
- 1 Tbs. fresh lemon juice
- 1 English cucumber, peeled, seeded and diced
- 2 garlic cloves, minced
- 2 Tbs. chopped fresh mint
- Salt and freshly ground pepper, to taste
- 1/2 cup plain yogurt
- 1/3 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 3 tsp. chopped fresh mint, plus sprigs for
- garnish
- 2 tsp. chopped fresh oregano
- Zest of 1 lemon, finely chopped
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 1/2 lb. boneless lamb (leg or shoulder),
- trimmed of excess fat and sinew and cut
- into 1-inch cubes
- Lemon wedges for garnish
Instructions
- To make the tzatziki, in a small bowl, combine the yogurt, lemon juice, cucumber, garlic and mint and stir to mix well. Season with salt and pepper. Cover and refrigerate until ready to serve.
- In a bowl, combine the yogurt, olive oil, garlic, chopped mint, oregano, lemon zest, salt and pepper and stir until blended. In the barrel of a vacuum marinator, toss the lamb with the yogurt mixture and marinate for 20 minutes according to the manufacturer?s instructions. If using bamboo skewers, soak 12 skewers in water for at least 20 minutes.
- Preheat an indoor electric grill on high heat according to the manufacturer?s instructions. Drain the bamboo skewers and thread the lamb onto them, dividing evenly, or thread the meat onto metal skewers. Grill the lamb for 2 to 3 minutes per side for medium-rare, or until done to your liking.
- Transfer the kabobs to a warmed serving platter and garnish with lemon wedges and mint sprigs. Serve immediately and pass the tzatziki alongside. Serves 4 to 6.
- Williams-Sonoma Kitchen
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