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Lamb Kabobs with Tzatziki Sauce

Bill Harris・6 Comments

Lamb Kabob with Tzatziki Sauce

I’ve been at it again on the grill this week. I can easily get into a rut with grilled chicken, pork, steak, and fish so in an effort to create some variety in our diet, I’ve created Mediterranean flavored lamb kabobs. I always associate rosemary with Mediterranean dishes and it’s a perfect compliment to lamb.

We have several big festivals during the year in Atlanta and I have to admit one of the things I like best about these festivals is the carnival food.  The food trucks offer pizza, funnel cakes, sausages and peppers, cotton candy, and corndogs. I always gravitate toward the gyro truck, where I enjoy a very messy but delicious shaved lamb sandwich on pita bread with tzatziki sauce, lettuce, and tomato. Tzatziki is a cucumber and yogurt sauce and serves as the perfect cooling balance for the lamb.

For this post I’ve paired the lamb kabobs with a simple and delicious cucumber and tomato salad. Serve this great summer meal with a full-bodied red wine and delight your friends and family.

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Lamb Kabobs with Tzatziki Sauce

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours, 15 minutes

Yield: 4 servings

Serving Size: 1 skewer

Lamb Kabobs with Tzatziki Sauce

Ingredients

For the sauce:

1/2 cup peeled, seeded, and grated cucumber

1 1/2 cup Greek yogurt

1/2 cup sour cream

1 clove garlic, minced

2 teaspoons white wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1 teaspoon salt

1/2 teaspoon black pepper

For the salad:

1 European cucumber, unpeeled and cubed

1 pint grape or cherry tomatoes, cut in half

1/2 cup pitted kalamata olives, cut in half

1/2 red onion, diced

2 tablespoons apple cider vinegar

4 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped flat leaf parsley

For the lamb:

4 tablespoons fresh lemon juice

2 teaspoons salt

1 teaspoon black pepper

2 teaspoons whole grain mustard

2 tablespoons finely chopped fresh rosemary

1/4 cup extra virgin olive oil

2 lb boneless leg of lamb, excess fat trimmed and cut into 1 1/2 inch cubes

1 red onion, quartered and separated

Instructions

For the sauce:

1. Squeeze liquid from grated cucumber.

2. Mix all ingredients well and refrigerate for 1 hour.

For the salad:

1. In a medium bowl, combine cucumber, tomatoes, olives, and onion.

2. Whisk together vinegar, olive oil, salt, and pepper. Pour over vegetables and mix well.

3. Cover and refrigerate for 30 minutes.

4. Before serving, add parsley and mix well.

For the lamb:

1. Whisk together lemon juice, salt, black pepper, mustard, rosemary, and olive oil. In a large bowl, toss lamb with marinade making sure lamb is completely coated. Cover and refrigerate for 2-3 hours.

2. Soak wooden skewers in water for 30 minutes.

3. Remove lamb from marinade and alternate 4 cubes of lamb and onion on wooden skewers.

4. Heat grill or grill pan to medium high heat. Place skewers on grill and cook 3-4 minutes on each side. Use a meat thermometer to cook to preferred doneness.

5. Serve immediately with tzatziki sauce and cucumber salad.

3.1
https://southernboydishes.com/2013/05/26/lamb-kabobs-with-tzatziki-sauce/

  • Author
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Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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Filed Under: Main Courses, Meat, Recipes, Vegetables

Comments

  1. Natalie at The Devil Wears Parsley says

    June 10, 2014 at 3:41 pm

    I’m loving everything about this! I don’t have lamb much at all really… but now… 😀

    Reply
  2. Beth Coffey says

    July 3, 2013 at 5:05 pm

    This sounds fantastic! I’m running to the store tonight to pick up some lamb.

    Reply
  3. mjskit says

    May 31, 2013 at 11:25 pm

    We’re definitely into the grilling season here as well. I’ve never done lamb kabobs but I think you just have changed that. We love lamb and this is a great way to enjoy it. Lovely kabobs and great looking salad!

    Reply
  4. cream toaster and kettle set next says

    May 30, 2013 at 8:26 am

    Heya! I’m at work browsing your blog from my new iphone 4! Just wanted to say I love reading through your blog and look forward to all your posts! Keep up the superb work!

    Reply
  5. Jocelyn (Grandbaby Cakes) says

    May 28, 2013 at 12:04 am

    I don’t think I love anything more than lamb for some odd reason. These kabobs look so flavorful!

    Reply
  6. Christin@SpicySouthernKitchen says

    May 27, 2013 at 4:06 am

    Lamb and rosemary is such a wonderful combination. I miss my giant rosemary bush I had at my old house. Your kabobs look amazing.

    Reply

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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

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