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.
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:6 servings 1x
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 cubes
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
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.
These kabobs can be pan-grilled on a stove as well.