Main Dish | May 15, 2020

Lemon Dill Lamb Kabobs with Tzatziki

Tender lamb, marinated in a lemon herb dressing, and then grilled to perfection.  We are a #fanoflamb around here, and these kabobs will be your new favorite meal.   We’ll show you step by step how to make the best skewers of your life.

This post was sponsored by the American Lamb Board.  All opinions are my own.

What Is A Lamb Kabob?

Traditional shish kebab is made with lamb meat and then grilled hot and fast on wooden or metal skewers. The secret to shish kebab recipes is to marinate the meat so the lamb is flavorful and tender.

Lemon dill lamb kabobs in a baking tray, garnished with fresh dill and a side of tzatziki.

Let’s Chat American Lamb

Right now the American Lamb Board is hosting #thelambchallenge contest – if you share two lamb meals on Instagram and tag @fanoflamb by June 30, 2020, 10 lucky winners will receive $200 gift certificates to their favorite restaurant or butcher shop. ALSO for every person that completes #thelambchallenge, @fanoflamb will donate to feeding America.

Many people have never tried lamb, but it is a wonderful and delicious meat. During this difficult time, I know we all want to support our farmers and ranchers. American Lamb is raised by farmers and ranchers with a shared connection to caring for to the land, the animals, and the local communities they serve across America. When you choose American Lamb, you support the nation’s shepherds and their families and help to sustain working farmland and farm communities. American lamb farmers and ranchers are committed to practices that protect the environment, improve land management, and foster animal well-being.  Sheep improve pastures and rangeland by cycling vital nutrients back through the soil, minimizing erosion, and encouraging native plant growth. Sheep graze on a variety of nutrient-dense grasses, legumes, and forage will produce succulent, tender meat.

Close up of lamb kabobs on a cutting board.

What Do I Need To Make Lamb Kabobs?

There are two parts to this recipe – the lamb, and the tzatziki dipping sauce.  I’ll break the process into two parts.

The Lamb Kabobs

You will need:

  • lamb meat
  • lemon
  • garlic
  • dill
  • olive oil
  • salt and pepper

Ingredients for marinating lamb kabobs.

Pro Tip: For lamb kabobs, the best cut of meat is a boneless cut.  You can choose from boneless leg of lamb, boneless shoulder, sirloin chops or you can often find kabob meat already cubed at the grocery store.

The Tzatziki Sauce

Tatziki is a tangy yogurt-based sauce flavored with cucumber, garlic, and fresh herbs that is also served as a dip.  For this you will need:

  • plain greek yogurt
  • lemon
  • garlic
  • dill
  • cucumber
  • salt and pepper

Ingredients for tzatziki sauce.

Tell Me How To Make It!

Lamb Kabobs

  1. Start by cutting your lamb into bite sized cubes, trimming fat as you go.
  2. For marinade combine olive oil, lemon juice, garlic, dill, and salt and pepper.  Reserve 1/2 cup for basting during grilling.
  3. Toss lamb in remaining marinade.  Marinate in the fridge for 3 hours, up to overnight.
  4. Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.
    How to marinate lamb kabobs.
  5. Cook on a grill that has been preheated to medium high heat. The meat is cooked quickly for only 2 or 3 minutes per side and watched carefully to prevent overcooking. Rotate skewers so that all sides are cooked. Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 °F
  6. During last minute of cooking, brush the reserved marinade over the skewers.
    How to grill lamb kabobs.

The Tzatziki Sauce

  1. In a blender or food processor combine all ingredients.
  2. Blend until smooth.
    How to make tzatziki sauce.

Are Lamb Kabobs Healthy?

Kabobs are nutritious, because they combine whole cuts of meat and veggies. They are wonderful for a flavorful and lean meal.

A 3oz serving of lamb has 23 grams of protein, almost 50% of your daily protein needs.  It is also a lean meat with only 160 calories.  Lamb is also an excellent source of zinc, selenium, riboflavin, niacin, and vitamins B6 and B12.

Lamb kabobs on a wooden cutting board, garnished with lemon.

What Can I Serve Lamb Kabobs With?

Try serving lamb kabobs with:

Lamb Kabobs on a baking tray.

Where Can I Buy Lamb?

To find our where you can buy lamb, I recommend checking out the ALB website’s where to buy page.  Their meat only comes from sheep that are raised by ranchers and farmers here in the US. “They provide high quality, flavorful lamb in a way that sustains our industry, supports our communities, and preserves our land and resources for future generations.” Their Where To Buy page can direct you to the nearest butcher or grocery store that sell that meet their standards. When looking for lamb, look for lamb grown by the American Lamb board.

Lamb Kabobs on a wooden cutting board, garnished with dill and lemons.

Let’s Be Friends!

If you tried this Lamb Kabobs recipe or any other recipe on the blog then don’t be shy! Let us know! Rate the recipe and leave us a comment below. You can also follow us on FacebookTwitterInstagram and Pinterest to see what else we’re getting up to!

5 from 1 vote
Lemon dill lamb kabobs in a baking tray, garnished with fresh dill and a side of tzatziki.
Lemon Dill Lamb Kabobs with Tzatziki
Prep Time
3 hrs 20 mins
Cook Time
10 mins
Total Time
3 hrs 30 mins
 
Course: Main Course
Cuisine: Greek
Keyword: lamb kabobs, lamb sishkabobs, Tzatziki Sauce pita
Servings: 4 adult servings
Calories: 479 kcal
Author: Stephanie
Ingredients
Chicken
  • 2 lb boneless American lamb meat
  • 1/4 cup olive oil
  • 1 lemon
    zested and juiced
  • 2 cloves garlic minced
  • 1/4 cup fresh dill minced
  • 1/4 tsp salt
  • 1/3 tsp pepper
Tzatziki
  • 1/2 cucumber
    peeled and seeds removed
  • 1/2 tsp salt
  • 8 oz plain Greek yogurt
  • 1/2 lemon zested and juiced
  • 2 tsp fresh dill
  • 2 garlic cloves
  • salt and pepper
    to taste
Instructions
Lamb Kabobs
  1. Start by cutting your lamb into bite sized cubes, trimming fat as you go.

  2. For marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper.  Reserve 1/2 cup for basting during grilling.

  3. Toss lamb in remaining marinade.  Marinate in the fridge for 3 hours, up to overnight.
  4. Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.
  5. Cook on a grill that has been preheated to medium high heat. The meat is cooked quickly for only 2 or 3 minutes per side and watched carefully to prevent overcooking. Rotate skewers so that all sides are cooked. Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 °F 

  6. During last minute of cooking, brush the reserved marinade over the skewers.
Tzatziki
  1. Combine all ingredients in a blender.

  2. 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 shank, or lamb neck.

Nutrition Facts
Lemon Dill Lamb Kabobs with Tzatziki
Amount Per Serving (2 kabobs)
Calories 479 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 150mg50%
Sodium 608mg26%
Potassium 853mg24%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 53g106%
Vitamin A 254IU5%
Vitamin C 26mg32%
Calcium 110mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

 

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