Grilled Lamb Kabobs with Tzatziki Sauce

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.

  • Author: Sharon Chen
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Gluten Free
  • Method: Grill
  • Cuisine: Mediterranean



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 


  1. Soak 12-15 wooden skewers in water for 30 minutes.
  2. 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.)
  3. For the lamb kabobs, rinse lamb and pat dry with paper towels. Cut lamb into 1-inch pieces and place in a large bowl.
  4. Combine all spices and seasonings in a small bowl.
  5. Rub spice mixture onto lamb evenly with your hands. Thread lamb pieces onto skewers, about 6 pieces per skewer.
  6. 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.


Keywords: lamb kabobs