Description
Served with tzatziki and seasoned with all the right spices, these lamb kabobs are perfect for a quick Greek-inspired dinner. Ready in 40 minutes or less.
Ingredients
Scale
For the tzatziki sauce:
- 1 cup Greek plain yogurt
- 1 cup grated cucumber, water squeezed out
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, pressed
- Salt to taste
- Freshly ground black pepper
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons fresh dill, chopped
For the lamb kabobs:
- 3 pounds boneless leg of lamb, cut into 1-inch cubesÂ
- 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 pepperÂ
Instructions
- Soak 12-15 wooden skewers in water for 30 minutes.
- For the tzatziki sauce, stir together the yogurt, cucumber, 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 onto lamb evenly with your hands. Thread lamb pieces onto skewers, about 6 pieces per skewer.
- Preheat grill to high heat. Place the lamb kabobs on the hot grill and cook for 3 minutes per side, or until cooked to desired doneness. Serve with the tzatziki sauce.
Notes
These kabobs can be pan-grilled on a stove as well.
Nutrition
- Serving Size: 1
- Calories: 332
- Sugar: 2.4g
- Sodium: 156.3mg
- Fat: 11.9g
- Carbohydrates: 4.8g
- Protein: 52.2g
- Cholesterol: 150.8mg
