Lemon Dill Lamb Kabobs with Tzatziki
Tender lamb, marinated in a lemon herb dressing, and then grilled to perfection. We’ll show you step by step how to make the best skewers of your life.
Servings: 4 servings
Calories: 479kcal
Ingredients
Chicken
- 2 lb boneless American lamb meat
- ¼ cup olive oil
- 1 lemon
zested and juiced - 2 cloves garlic minced
- ¼ cup fresh dill minced
- ¼ teaspoon salt
- ⅓ teaspoon pepper
Tzatziki
- ½ cucumber
peeled and seeds removed - ½ teaspoon salt
- 8 ounces plain Greek yogurt
- ½ lemon zested and juiced
- 2 teaspoon fresh dill
- 2 garlic cloves
- salt and pepper
to taste
Instructions
Lamb Kabobs
- Start by cutting your 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 ½ 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 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
- During last minute of cooking, brush the reserved marinade over the skewers.
Tzatziki
- Combine all ingredients in a blender.
- Blend until smooth.
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
Serving: 2kabobs | Calories: 479kcal | Carbohydrates: 8g | Protein: 53g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 150mg | Sodium: 608mg | Potassium: 853mg | Fiber: 1g | Sugar: 3g | Vitamin A: 254IU | Vitamin C: 26mg | Calcium: 110mg | Iron: 5mg