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Lamb Kebabs with tzatzki sauce

July 1, 2010

Since I’ll be in Sydney for the 4th this year, I probably won’t be doing the whole bbq grilling celebration thing, but I made sure to get my fill before I left.  After picking up some local grass fed lamb from Prairie Grass Farm at the Tower Grove Market we marinated the meat in a yogurt sauce overnight and threw together these kabobs for dinner.  We ate them with some lettuce and grilled veggies, and called this the perfect summertime meal.  The lamb was tender and so juicy from the marinade and grilled up in 10-15minutes.  The tzatziki sauce was also outstanding.  I used full fat Fage and it came out incredibly creamy and tangy.  This would definitely be on my 4th of July menu!

Recipe from smitten kitchen

Yogurt-Marinated Lamb Kebabs
Adapted, barely, from Ina Garten

  • 1 pound plain yogurt (regular or lowfat)
  • 1/4 cup olive oil, plus more for brushing grill
  • 1 teaspoon lemon zest
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 5 tablespoons fresh whole rosemary leaves, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds top round lamb
  • 1 red onion
  • any other kebab veggies, we used peppers & cherry tomatoes

1) Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl.

2) Cut the lamb in 1 1/2-inch cubes (you’ll have about 20) and add it to the yogurt, making sure it is covered with the marinade.

3) Cover the mixture plastic wrap and refrigerate overnight or for up to two days.

4) Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill. Cut the red onion in 8 pieces and separate each piece into three or four sections. Loosely thread three or four pieces of lamb onto skewers alternately with sections of onion & veggies.

5) Sprinkle both sides of the lamb cubes with salt and pepper.

6) Place the skewers on the hot grill and cook for 10 to 15 minutes, turning two or three times, until the lamb is medium-rare.

Serve with salad, grilled pitas and tzatziki (below).


  • 14 ounces Greek yogurt (Ina recommends Fage Total; I recommend whatever you like best, and yes, I use full fat, always)
  • 1 hothouse cucumber, unpeeled and seeded
  • 1/4 cup sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced fresh dill
  • 1 1/2 teaspoons minced garlic (I added just one clove, which made the tzatziki very garlicky)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

1) Place the yogurt in a medium bowl.

2) Grate the cucumber in your food processor and squeeze the grated cucumber with your hand to remove some of the liquid. (Pressing it in mesh sieve with a spoon to extract the extra water or wringing it in cheesecloth also work well.)

3) Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with kebabs & grilled pita wedges.

ready for the grill

4 Comments leave one →
  1. July 1, 2010 6:57 am

    Looks like a great grilling celebration! Hope you have a great time in Sydney! Take lots of photos. 🙂

  2. July 1, 2010 8:22 am

    yum! I love lamb and am going to have to check that booth out at the farmer’s market!!

    • July 2, 2010 9:32 pm

      their food is soo good! i love their eggs too but they’ve become so poppular last time I went they were gone by 9:15ish!!

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