Grilled Lamb Kabobs with Tzatziki

Slightly adapted from’s  Grilled Lamb Kabobs with Tzatziki which was adapted from Ina Garten’s recipe…love her!

My mom’s birthday was Monday and she came over on Sunday for a birthday dinner.  Family birthday dinner…what more could you want?! She was certainly happy with it. Mainly, because she is happy with anything I do for her, but also because I made some of her favorites. Lamb, salad, naan and coconut creme pie, which she has been telling me about for years. We’ll start with the lamb today. This dish was EASY and fancy and extremely flavorful.

Yields: 4 large servings of about 2 kebab per person

1 1/2 lb. leg of lamb, cubed (I went to Whole Foods and the price was reasonable and the butcher cubed it for me.)
red onion, cut into large wedges

3/4 lb. plain yogurt
1/8 c. olive oil
1 lemon, juiced
1 t. lemon zest
5 sprigs rosemary, chopped
salt and pepper

8 oz. plain yogurt
1/4 c. light sour cream
1 cucumber, peeled, seeded, and grated
1 T. lemon, juiced
2 cloves garlic, minced
1 T. white balsamic vinegar
salt and pepper

Combine marinade ingredients in a bowl. Add lamb  and cover. Refrigerate overnight. In a separate bowl, combine ingredients for tzatziki and also allow to marinate overnight. The next day, preheat the oven to 350 degrees and turn the grill on hight.  Skewer the lamb and red onions. I layered: lamb, onion, lamb, onion, etc… Remember, if you are using wooden skewers, they should soak in water for 30 minutes or more so they don’t burn on the grill or in the oven. Place kebobs on hot grill and cook for 2 minutes on each side, searing the meat and getting grill marks. Transfer the kebobs to a foil-lined cookie sheet and finish cooking the kebobs in the oven for 8-10 minutes. Serve warm with tzatziki sauce.


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