Description
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.
Ingredients
Scale
- 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
- Homemade tzatziki sauce
Instructions
- Soak 12-15 wooden skewers in water for 30 minutes.
- Meanwhile, make the tzatziki sauce if you haven’t yet. Cover and refrigerate until ready to serve. (Yield: about 1 1/4 cups.)
- For the lamb kabobs, rinse the lamb and pat dry with paper towels. Cut it into 1-inch pieces and place in a large bowl.
- Combine all spices and seasonings in a small bowl.
- Rub the spice mixture onto the 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