Greek Style Lamb Kabobs with Pita and Tzatziki Sauce

Greek Style Lamb Kabobs with Pita and Tzatziki Sauce
Greek Style Lamb Kabobs with Pita and Tzatziki Sauce. Lauri Patterson/Getty Images
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: Serves 8
Ratings (5)

This great lamb recipe from the American Lamb Board makes a fantastic pita sandwich. Keep your kebabs the width of your pita so you can simply slide the skewer off into your sandwich.

What You'll Need

  • 1 pound/450 g boneless lamb leg (or shoulder cut into 1-1/2-in. cubes)
  • 24 grape of cherry tomatoes
  • 24 1-1/2-in. chunks of onion
  • 4 garlic cloves (minced)
  • 1 bunch fresh oregano
  • 2 tablespoons lemon juice (1 lemon, juiced)
  • 1/2 cup/120 mL extra virgin olive oil
  • Dash kosher salt (or to taste)
  • Dash freshly ground black pepper (or to taste)
  • 8 large pitas
  • For the Tzatziki Sauce:
  • 3 cups/700 mL plain yogurt
  • 2 tablespoons lemon juice (1 lemon, juiced)
  • 2 medium cucumbers (peeled, halved, seeded and diced)
  • 1 tablespoon/15 mL fresh mint leaves (finely chopped)
  • Dash kosher salt (or to taste)
  • Dash freshly ground black pepper (or to taste)

How to Make It

Combine garlic, oregano, lemon juice and olive oil in a small bowl. Season marinade with kosher salt and freshly ground black pepper. Add lamb cubes; toss to coat. Cover and marinate in refrigerator 4 to 6 hours. Drain meat cubes; discard marinade. Thread lamb, tomatoes, and onion onto skewers. Grill on medium heat for 12 to 15 minutes or to the desired degree of doneness; a reliable thermometer should register 145 degrees F (65 degrees C.) for medium-rare, 160 degrees F (70 degrees C.) for medium or 170 degrees F (75 degrees C.) for well.

Turn kabobs several times, brushing with marinade. Serve with warm pita bread and Tzatziki sauce.

For Tzatziki Sauce: Put all of the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow flavors to marry.