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Lamb Kabobs With Tzatziki Sauce

Prep Time
15 min
Cook Time
8 min
Yields
6 servings

A mix of flavourful spices heighten the flavour factor of these grilled lamb kabobs, while a drizzle of Tzatziki sauce brings extra flavour and tang.

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ingredients

Kabobs

12
(6-inch) wooden skewers
1 ½
lbs ground lamb
2
scallions, finely chopped
2
tsp onion powder
2
tsp chopped fresh oregano leaves
1
tsp chopped fresh rosemary leaves
1
tsp garlic powder
1
tsp ground cumin
½
tsp dried thyme
Salt and freshly ground black pepper
Oil, for brushing
1
bag pita bread, at least 6 loaves
Tzatziki Sauce, recipe follows

Tzatziki Sauce

2
cups Greek strained yogurt
½
cucumber, seeded and chopped
1
clove garlic
2 ½
tsp hot sauce (recommended: Frank's Red Hot)
1
tsp lemon juice
Salt and freshly ground black pepper
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directions

Notes

Special equipment: food processor; Tzatziki sauce yield: 2 1/2 cups

Step 1

Preheat grill to high. Soak skewers in water for 25 to 30 minutes.

Step 2

In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.

Step 3

Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

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