When you are stuck in traffic on a highway (probably only happens in Austin), you look around and one of the billboards caught your attention. It says “Grill like a Texan!” Then, you realize that you smiled a little sitting in the car as if the tires were glued on the concrete of the highway.
It’s been almost three months since we moved to Austin, TX. We don’t appreciate the traffic but we have been loving everything else about the city, the local shops, the people and the dogs. I swear that every single person here has a dog or two, or three. It’s a big scene.
Another big scene you’ll see here is a group of people standing outside on a patio or a deck grilling food while chatting with a bottle of beer in hand. Even in the 3-story apartment complex we are temporarily staying, the grilling scene is everywhere. They make sure that each unit has an outdoor space where people can comfortably hang out with a few friends including their dogs and a full-size gas grill.
I’d love to do that myself one day, soon hopefully and learn to grill like a Texan with an actual grill. In the meantime, a cast iron grill pan and a gas stovetop serve my purpose well enough. Take those lamb kabobs as an example, they are pan-grilled on the stove but I bet they are going to be even more fabulous if you throw them on an actual grill.
Many kabob recipes require marinating the meat for a few hours. This one does not since we are going to use a homemade dry rub for the lamb. The dry rub contains ground cinnamon, ground coriander, salt, ground black pepper, ground cumin, and ground nutmeg. If you like some kick to it, add a dash of cayenne pepper or sprinkle it all over the lamb when it’s cooked. Rub the spices all over the lamb pieces and put them on the skewers. They are ready to grill.
Next, make the tzatziki sauce with a good-quality of plain yogurt, lemon juice and fresh parsley and mint. If you’ve never had tzatziki sauce, it’s a Greek yogurt sauce served with grilled meats or as a dip. The first time I had tzatziki sauce was at an oyster happy hour in the Ferry Building in San Francisco. They served it with fried calamari. IT IS THE BOMB! I am so excited to share this tzatziki sauce recipe with you because it pairs extremely well with the lamb kabobs, plus you can enjoy it with whatever you want!
Before we dive into the recipe, I’d like to take a minute to talk about the ingredients of this recipe and something very austin. Yes, austin is totally used as a verb here as certain things and behaviors only happen in this city. One of the very austin things is that people wholeheartedly support local businesses. As a result, local businesses do their best to give back to the community.
For example, I noticed a grocery store called Wheatsville Food Co+op’s on Instacart when I was ordering ingredients online for this lamb recipe and a few others. It turns out that Wheatsville is the only retail food cooperative operating in Texas and has been serving the Austin community for 40 years. It has more than 19,000 invested owners and carries more than 2,000 local products on a regular basis. So I decided to go to one of the two locations in Austin to check out the store. Of course, I ended up leaving with a full shopping cart filled with fresh local products.
If you are in Austin, I’ve got good news for you. Wheatsville generously offered a gift card valued at $30 for one of DelishPlan’s readers. All you have to do is to leave a comment below stating that you are in Austin by 11:59pm on Thursday, June 23, 2016 and a lucky reader will be chosen to receive the gift card. I am curious about how many of you are here. 🙂
Now, allow me to present Grilled Lamb Kabobs with Tzatziki Sauce. If you do get a chance to make this delicious recipe, take a photo and share it on Instagram with our hashtag #StreetSmartKitchen or leave a comment and let me know how you like it. I’d love to hear from you! Happy cooking!Print
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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12-15 kabobs
- Category: Kabobs, Gluten Free
- Method: Grill
- Cuisine: Moroccan
For the tzatziki sauce:
- 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
For the lamb kabobs:
- 3 pounds boneless leg of lamb, cut into 1-inch pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper (optional)
- 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.
- Preheat 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.
Recipe adapted from Food.com
- Serving Size: 1
- Calories: 261
- Sugar: 3.9g
- Sodium: 255mg
- Fat: 8.7g
- Saturated Fat: 3.5g
- Carbohydrates: 5.6g
- Fiber: 0.2g
- Protein: 37.9g
- Cholesterol: 93mg