Prep Time
3hr,20min
Cook Time
10min
Total Time
3hrs, 30min
Servings
4
Ingredients
Kabob Ingredients
- 2 pounds boneless American lamb meat (shoulder, leg or cubed kabob meat)
- 1/4 cup olive oil
- 1 lemon, (zested and juiced)
- 2 cloves garlic, (minced)
- 1/4 cup fresh dill, (minced)
- 1/4 teaspoon salt
- 1/3 teaspoon pepper
- 1 green pepper, (seeded and cut in bite size pieces)
- 1 small onion, (cut it bite size pieces)
Tzatziki Ingredients
- 1/2 cucumber, (peeled and seeds removed)
- 1/2 teaspoon salt
- 8 oz plain Greek yogurt
- 1/2 lemon zested and juiced
- 2 teaspoon fresh dill
- 2 garlic cloves
- Salt and pepper to taste
Directions
Start by cutting your American lamb into bite sized cubes, trimming fat as you go.
For marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper. Reserve 1/2 cup for basting during grilling.
Toss lamb in remaining marinade. Marinate in the fridge for 3 hours, up to overnight.
Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.
Cook on a grill that has been preheated to medium high heat. The meat is cooked quickly for only 3-4 minutes per side and watched carefully to prevent overcooking. Rotate skewers so that all sides are cooked brushing with the reserved marinade over the skewers. Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 degrees F.
Tzatziki Sauce
Combine all ingredients in a blender. Blend until smooth.
Recipe Notes
Pro Tip: For lamb kabobs, the best cut of meat is a boneless cut. You can choose from boneless leg of lamb, lamb shoulder, sirloin chops or but pre cubed kabob meat.
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
How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
Grilling, Course, Kabobs, Boneless Leg, Dish Type, Cubed Lamb, Mains, Cooking Method, Cuts, Shoulder
