Best 3 Lamb Kabobs With Tzatziki Sauce Recipes

Unleash your inner chef and embark on a culinary journey with this delectable dish that marries the savory flavors of succulent lamb with the refreshing coolness of tzatziki sauce. Each skewer of tender, juicy lamb is a masterpiece of grilling, kissed with smoky aromas and kissed with enticing spices. Accompanied by the creamy, tangy tzatziki sauce, this symphony of flavors will delight your taste buds and leave you craving more. Prepare to tantalize your palate and elevate your grilling game with this exceptional recipe for lamb kabobs with tzatziki sauce.

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GREEK STYLE LAMB KABOBS WITH PITA AND TZATZIKI SAUCE RECIPE

Greek Style Lamb Kabobs With Pita and Tzatziki Sauce Recipe image

This great lamb recipe makes a fantastic pita sandwich. Keep your kebabs the width of your pita so you can slide the skewer off into your sandwich.

Provided by Derrick Riches

Categories Dinner Entree Lunch

Time 6h35m

Yield 4

Number Of Ingredients 17

Ingredients

1 pound/450 g. boneless lamb leg (or shoulder cut into 1 1/2-in. cubes)
24 grape cherry tomatoes
24 (1 1/2-in.) chunks of onion
4 garlic cloves (minced)
1 bunch fresh oregano
2 tablespoons lemon juice (1 lemon, juiced)
1/2 cup/120 mL extra virgin olive oil
Dash kosher salt (or to taste)
Dash freshly ground black pepper (or to taste)
8 large pitas
For the Tzatziki Sauce:
3 cups/700 mL plain yogurt
2 tablespoons lemon juice (1 lemon, juiced)
2 medium cucumbers (peeled, halved, seeded and diced)
1 tablespoon/15 mL fresh mint leaves (finely chopped)
Dash kosher salt (or to taste)
Dash freshly ground black pepper (or to taste)

Steps:

Gather the ingredients.
Combine the oil, lemon juice, oregano, garlic, and salt and pepper to taste in a small bowl.
Add lamb cubes, and toss to coat. Cover and marinate in refrigerator for at least 6 hours, or up to overnight.
Drain meat cubes and discard the marinade. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
Thread lamb, tomatoes, and onion pieces onto 4 skewers (5 pieces of lamb, 4 tomatoes, 4 pieces of onion per skewer).
Grill for 12 to 15 minutes, turning half way through cooking time to the desired degree of doneness. A thermometer should register 145 F/65 C for medium-rare, 160 F/70 C for medium or 170 F/75 C for well.
Serve with warm pita bread, Tzatziki sauce, and salad greens, if using.
Gather the ingredients.
Stir together the yogurt, cucumber, lemon juice, mint, and salt and pepper to taste in a medium bowl. Refrigerate for at least 1 hour to allow flavors to marry.

Nutrition Facts : Calories 811 kcal, Carbohydrate 51 g, Cholesterol 112 mg, Fiber 3 g, Protein 42 g, SaturatedFat 13 g, Sodium 560 mg, Sugar 13 g, Fat 49 g, ServingSize 8 pitas (8 servings), UnsaturatedFat 0 g

MARINATED GRILLED LAMB KABOBS

Marinated Grilled Lamb Kabobs image

Provided by Food Network

Categories appetizer

Time 2h48m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 boneless leg of lamb (about 5 pounds)
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
2 large white onions, cut into 2-inch squares
1 green bell pepper, cut into 2-inch squares
1 orange bell pepper, cut into 2-inch squares
1 red bell pepper, cut into 2-inch squares
1 yellow bell pepper, cut into 2-inch squares
1 pint cherry tomatoes, stemmed
1 (8-ounce) package white button mushrooms
Wooden skewers, soaked in water for 30 minutes

Steps:

For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

LAMB OR BEEF KEBAB PITAS WITH TZATZIKI

Lamb or Beef Kebab Pitas With Tzatziki image

Because of the use of ground meat, this is what we call a kebab here. Delicious! They can be oven-roasted, but I highly recommend you do these on the bbq.

Provided by evelynathens

Categories One Dish Meal

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 25

Ingredients

1 lb ground lamb (preferably leg, with all the fat) or 1 lb ground chuck
1 small red onion, finely minced
2 garlic cloves, finely minced
1 tablespoon red wine vinegar
1 egg, lightly beaten
1/3 cup dry breadcrumbs
2 tablespoons Greek yogurt or 2 tablespoons sour cream
1 teaspoon dried oregano (well-rubbed between your fingers)
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper
salt and pepper
1 cup Greek yogurt (no other yoghurt will do) or 1 cup sour cream
1 garlic clove, crushed to a paste
3 tablespoons olive oil
1 tablespoon red wine vinegar
5 fresh mint leaves, minced
1/4 cup fresh dill, minced
1/4 cup cucumber, grated, squeezed dry (unpeeled, washed)
salt
fresh tomato, thinly-sliced
thinly sliced red onion
minced parsley
grilled pita bread

Steps:

In a bowl, knead together all the kebab ingredients. Form into sausages of about 4-5 inches in length. Cover and leave in the fridge for about an hour.
Prepare the Tzatziki: In a bowl, whisk together all the ingredients. Taste, and adjust seasoning. Refrigerate for 30 minutes.
Preheat oven to 400°F (this is also great on the bbq).
Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
Get some grilled pita breads.
Place 1 or 2 kebabs inside each pita and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parlsey.
Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around bottom to catch any drips.
Enjoy one of the best sandwiches you've ever had.

Nutrition Facts : Calories 479, Fat 38.5, SaturatedFat 13.5, Cholesterol 129.4, Sodium 153.6, Carbohydrate 9.8, Fiber 1.1, Sugar 1.5, Protein 22.1

Tips:

For the best flavor, use high-quality lamb that is well-marinated.
Use a variety of vegetables for the kabobs, such as tomatoes, onions, peppers, and zucchini.
Make sure the kabobs are cooked through before serving.
Serve the kabobs with tzatziki sauce, pita bread, and a side salad.
For a more flavorful tzatziki sauce, use fresh herbs, such as dill, parsley, and mint.
You can also add a bit of lemon juice or vinegar to the tzatziki sauce for a tangy flavor.
If you are short on time, you can use store-bought tzatziki sauce.
Serve the kabobs immediately after cooking, while they are still hot and juicy.

Conclusion:

Lamb kabobs with tzatziki sauce is a delicious and easy-to-make meal that is perfect for a summer party or cookout. The lamb is juicy and flavorful, and the tzatziki sauce is a refreshing and tangy complement. This dish is sure to be a hit with your guests!