Grilled Lamb Kabobs with Tzatziki Sauce
"Seasoned with a homemade dry rub and grilled to perfection, these grilled lamb kabobs pair extremely well with an easy and authentic tzatziki sauce. Make the tzatziki sauce with a good-quality of plain yogurt, lemon juice and fresh parsley and mint"
NotesRecipe adapted from Food.com
Preparation Time30 min
Cooking Time15 min
- 1 cup Greek plain yogurt
- 1 tablespoon mayonnaise
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, pressed
- salt & freshly ground black pepper
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons fresh flat-leaf parsley, chopped
- 3 pounds boneless leg of lamb, cut into 1-inch pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
Soak 12-15 wooden skewers in water for 30 minutes.
For the tzatziki sauce, stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl; season with salt and pepper, to taste; add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve. (Yield: about 1 1/4 cups.)
For the lamb kabobs, rinse lamb and pat dry with paper towels. Cut lamb into 1-inch pieces and place in a large bowl.
Combine all spices and seasonings in a small bowl.
Rub spice mixture into lamb with hands. Thread lamb pieces onto skewers, about 6 pieces per skewer.
reheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Serve with the tzatziki sauce.