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Lamb kabobs with tzatziki sauce

SERVINGS
Yield: 6 servings (makes roughly 12 kabobs) Yield: 2 1/2 cups of Tzatziki sauce; Prep time: 15 minutes; Cook time: 8 minutes; Inactive prep iime: 1 hour, 30 minutes
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SERVINGS
Yield: 6 servings (makes roughly 12 kabobs) Yield: 2 1/2 cups of Tzatziki sauce; Prep time: 15 minutes; Cook time: 8 minutes; Inactive prep iime: 1 hour, 30 minutes
RATE THIS RECIPE
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Ingredients

Lamb kabobs
  • 12 (6-inch) wooden skewers
  • 1 1/2 pound ground lamb
  • 2 pound scallions, finely chopped
  • 2 teaspoon onion powder
  • 2 teaspoon chopped fresh oregano leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon garlic powder1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 bag pita bread, at least 6 loaves
  • Tzatziki sauce
  • 12 (6-inch) wooden skewers
  • 1 1/2 pound ground lamb
  • 2 pound scallions, finely chopped
  • 2 teaspoon onion powder
  • 2 teaspoon chopped fresh oregano leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon garlic powder1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 bag pita bread, at least 6 loaves
  • 2 cup greek strained yogurt
  • 1/2 cup cucumber, seeded and chopped
  • 1 cup garlic clove
  • 2 1/2 teaspoon hot sauce (recommended: frank
  • 1 teaspoon lemon juice
  • Preparation

    Baking Directions:

    Lamb kabobsPreheat grill to high.

    Soak skewers in water for 25 to 30 minutes.

    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.

    Tzatziki sauceAdd 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.

    Tips:

    Special equipment: Food processor

    Recipe Tags