Juicy Grilled Lamb Kabobs with Tzatziki 

Grilled lamb kabobs served with creamy tzatziki bring Mediterranean magic to your table in 40 minutes or less! It’s perfect for easy weeknights or lively gatherings.

There’s something truly special about the aroma of lamb kabobs sizzling on the grill—warm spices like cinnamon and cumin mingling with the smoky char, promising a meal that feels both rustic and luxurious.

As an Integrative Nutrition Health Coach, I love how this dish balances bold flavors with nourishing ingredients: lamb is rich in iron and B vitamins, while the spices offer subtle anti-inflammatory benefits. And that cool, creamy tzatziki? It’s the perfect partner, adding probiotics and freshness. (Psst: I’ve already shared my homemade tzatziki sauce recipe here—it’s a staple in my fridge!).

Best of all? No marinating needed. A simple dry rub clings to the lamb, delivering huge flavor in minutes. Let’s get grilling!

Your Simple Ingredients for the Kabobs

• Boneless leg of lamb: This cut is tender and lean—perfect for quick grilling. Shoulder works too, but add a few extra minutes per side.
• My go-to lamb dry rub: Prepare ground cinnamon, ground coriander, sea salt, ground black pepper, ground cumin, ground nutmeg, and cayenne pepper.
• Homemade tzatziki sauce: Use my go-to recipe. It only takes 5 minutes.

You’ll Also Need: 12-15 wooden skewers or metal skewers

Let’s Make It: Step by Step

Step 1: Prep Smart, Grill Smarter

First, soak those wooden skewers in water for a full 30 minutes. This isn’t just a suggestion—it’s your insurance policy against flare-ups! Dry skewers can catch fire, and nobody wants charred sticks with their beautiful lamb. While they soak, whip up the tzatziki sauce (if you haven’t yet) and tuck it into the fridge to chill. Trust me, it tastes better cold!

Step 2: Spice is Nice

Grab a small bowl and mix together all those gorgeous spices: cinnamon, coriander, salt, pepper, cumin, nutmeg, and cayenne. Cumin and coriander aren’t just tasty—they quietly support happy digestion.

Step 3: Lamb Love

Pat your lamb very dry with paper towels—this is key for getting that perfect sear instead of a steam. Cut the lamb into 1-inch pieces and place in a large bowl. Toss them in the spice rub, using your hands to massage them evenly. Think of it as a mini spa treatment for your dinner! Then, thread about 6 pieces onto each soaked skewer, leaving a little space between cubes so heat can circulate.

Step 4: Grill to Perfection

Fire up your grill (or grill pan) to high heat. Once it’s hot, lay the skewers down and let them work their magic. Cook for about 3 minutes per side for medium-rare—that beautiful pink center. If you prefer well-done, add another minute or two per side. Pro tip: Close the grill lid between flips! It traps smoky flavor and cooks more evenly.

Step 5: Rest & Shine

Pull the skewers off the heat and let them rest for 5 minutes—this keeps all those precious juices locked in. Then, serve them with generous dollops of that cool tzatziki, lemon wedges for brightening, and maybe some grilled veggies or warm pita bread.

Serving Ideas: Make It a Feast

These kabobs are incredibly versatile. For a light meal, slice the lamb over a big Greek salad with tomatoes, cucumbers, and feta. Turn it into a hands-on feast by stuffing the lamb and tzatziki into warm pita bread with pickled red onions. Or, keep it simple: just the skewers and sauce make an elegant appetizer with a glass of crisp white wine.

Final Thoughts

These grilled lamb kabobs prove that big flavor doesn’t need hours. The dry rub? It’s the weeknight hero, delivering complex flavor without the wait. And that tzatziki… well, it’s basically liquid gold in my kitchen.

So next time you crave something special without the fuss, remember these kabobs. They’re proof that big Mediterranean flavor doesn’t need hours—just good spices, hot grill, and a little StreetSmart love.

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