Grilled American Lamb Kabobs with Tzatziki
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Recipe Provided By
Elizabeth Stark of "Brooklyn Supper"Prep Time
-- min
Cook Time
-- min
Total Time
-- min
Servings
4
Ingredients
Marinade and Tzatziki:
- 1 cup grated cucumber (1 medium)
- 2 cups whole milk Greek yogurt
- 2 tablespoons finely minced garlic (about 4 cloves)
- 1 tablespoon white wine vinegar
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fresh ground cumin
- 1 tablespoon minced parsley
- 1 tablespoon minced dill
American Lamb Kabobs:
- 2 pounds boneless American Lamb leg meat, cut into 1-1/2-inch pieces
- 1 large red onion, cut into eighths
Directions
For the Marinade and Tzatziki: The night before or at least 4 hours ahead of time, prepare marinade and tzatziki. Place grated cucumber in a fine mesh sieve over a bowl; set a plate or other heavy object on top. Refrigerate overnight so cucumber will release its water.
In a medium bowl, combine yogurt, garlic, vinegar, salt and pepper. Fold in oil. Divide mixture in two. Reserve half for tzatziki; cover and refrigerate. To the marinade, add cumin.
Toss kabob meat with marinade in a zip-top bag; seal. Refrigerate overnight to marinate.
Day of, fold pressed cucumber, parsley and dill tzatziki. Add salt and pepper to taste. Chill until kabobs are ready.
For the American Lamb Kabobs: Prepare a hot grill. Allow coals to get hot enough that you can’t hold your hand four inches above them for more than a few seconds. Bank coals to one side of grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 to 15 minutes before you plan to grill.
Thread marinated lamb onto skewers alternating with red onion slices. Grill kabobs 2 minutes over high heat, rotate 1/4 turn and grill 2 minutes more; repeat until all sides are grilled. Move kabobs over indirect heat until meat reaches 150°F, 4 to 6 minutes more.
Serve kabobs immediately with a generous dollop of tzatziki and grilled flatbreads.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
