Go Back
–+ servings

Lamb Kabobs with Tzatziki Sauce

Prep: 1 hour
Cook: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 8 kabobs
Course: Entree
Cuisine: Middle Eastern
Calories: 571kcal
Author: Jessica Gavin
Savory spiced lamb kabobs with tzatziki sauce is a flavorful combination that you will love. Aromatic spices and preserved lemon infuse each bite of lamb. Serve with the cool and creamy yogurt sauce.

Ingredients

Lamb Kabobs
  • 2 pounds boneless leg of lamb, or shoulder, trimmed, cut into 1 ¼-inch cubes
  • 2 red bell peppers, seeded and diced into 1-inch squares
  • 1 large red onion, cut into 1-inch squares
  • 2 tablespoons Italian parsley leaves, chopped fresh
  • 2 tablespoons mint, chopped
  • 1 tablespoon garlic, chopped
  • 2 teaspoons oregano, dried
  • 2 teaspoons onion powder
  • 2 teaspoons cumin, ground
  • ½ teaspoon cinnamon, ground
  • 1 teaspoon smoked paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 1 cup olive oil
  • 4 preserved lemon slices, or fresh lemon
  • 8 wooden skewers, soaked in water for 30 minutes, or metal skewers, 10-inch
Tzatziki Sauce (makes 3 cups)
  • 1 english hothouse cucumber, or 2 Persian cucumbers, seeded, very finely chopped (save a few slices for garnish)
  • 2 cloves garlic, grated
  • 2 cups greek yogurt, plain
  • 2 tablespoons dill, finely chopped fresh
  • 2 tablespoons lemon juice, fresh
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

Marinade
  • Thread lamb on skewers alternating with peppers and onions, repeating until 8 skewers are made. Set all of the kebabs into a pan with high edges in one layer and set aside.
  • Combine marinade ingredients in a medium bowl; parsley, mint, garlic, oregano, onion powder, cumin, cinnamon, paprika, salt, pepper, and olive oil, whisk to combine.
  • Add the preserved lemon and press lightly in the mixture to extract some of the lemon flavors. Pour the mixture over the kabobs, cover with plastic wrap or foil and refrigerate 1 hour, rotating kabobs after 30 minutes to marinate each side. Meanwhile, make the tzatziki sauce.
Tzatziki Sauce
  • Mix cucumber, garlic, yogurt, dill, lemon juice, and oil in a medium bowl; season with salt and pepper. Cover and let sit at room temperature until flavors meld, at least 1 hour and then chill the sauce. The sauce can be made up to a day in advance.
Grilling the Kabobs
  • Heat the barbecue to medium-high heat. Clean the grill grates with a paper towel dipped in oil to help prevent sticking of the kabobs. Grill to desired doneness, occasionally turning, 7 to 9 minutes for medium-rare. Allow kebabs to rest for 10 minutes before serving.

Nutrition

Calories: 571kcal | Carbohydrates: 11g | Protein: 28g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Cholesterol: 77mg | Sodium: 964mg | Potassium: 478mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2400IU | Vitamin C: 91.6mg | Calcium: 110mg | Iron: 3.1mg
qr code

Recipe Link