October 3, 2019

Grilled American Lamb Kabobs with Tzatziki


Prep Time

-- min

Cook Time

-- min

Total Time

-- min



grilled mediterranean lamb kabobs plated with grilled pita and tzatziki


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


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


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