Greek Style Lamb Kabobs With Pita and Tzatziki Sauce Recipe

Name: Greek Style Lamb Kabobs With Pita and Tzatziki Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 395 min
Yield: 4
Ingredients: 1 pound/450 g. boneless lamb leg (or shoulder cut into 1 1/2-in. cubes); 24 grape 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)

Prep: 20 mins

Cook: 15 mins

Marinate Time: 6 hrs

Total: 6 hrs 35 mins

Servings: 4 servings

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This great lamb recipe from the American Lamb Board makes a fantastic pita sandwich. If you like, you can keep your kebabs the width of your pita so you can simply slide the skewer off into your sandwich. This is one of a few different ways you can make delicious Greek kebabs.

"This was very delicious and authentic tasting. I marinated the lamb overnight and it was extremely flavorful. I used Greek yogurt instead of regular because I like Tzatziki on the thicker side. The kabobs took moments to grill, and everyone was happy with the meal." —Diana Andrews

Greek Style Lamb Kabobs with Pita & Tzatziki Sauce/Tester Image

1/2 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon dry oregano
4 cloves garlic, minced
1 dash kosher salt, or to taste
1 dash freshly ground black pepper, or to taste
1 pound boneless lamb leg, or shoulder, trimmed and cut into 20 bite-size cubes
16 grape tomatoes, or cherry tomatoes
1 large onion, cut into 16 bite-size pieces
4 large pitas
Salad greens, optional

For the Tzatziki Sauce:

2 cups plain yogurt, preferably Greek
1 large cucumber, peeled, halved, seeded, and diced
2 tablespoons freshly squeezed lemon juice
1 tablespoon finely chopped fresh mint leaves
1 dash kosher salt, or to taste
1 dash ground black pepper, or to taste

Gather the ingredients.

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Combine the oil, lemon juice, oregano, garlic, and salt and pepper to taste in a small bowl.

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Add lamb cubes, and toss to coat. Cover and marinate in refrigerator for at least 6 hours, or up to overnight.

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Drain meat cubes and discard the marinade. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.

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Thread lamb, tomatoes, and onion pieces onto 4 skewers (5 pieces of lamb, 4 tomatoes, 4 pieces of onion per skewer).

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Grill for 12 to 15 minutes, turning half way through cooking time to the desired degree of doneness. A thermometer should register 145 F/65 C for medium-rare, 160 F/70 C for medium or 170 F/75 C for well.

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Serve with warm pita bread, Tzatziki sauce, and salad greens, if using.

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For Tzatziki Sauce

Gather the ingredients.

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Stir together the yogurt, cucumber, lemon juice, mint, and salt and pepper to taste in a medium bowl. Refrigerate for at least 1 hour to allow flavors to marry.

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Nutrition Facts (per serving)
811	Calories
49g	Fat
51g	Carbs
42g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	811
% Daily Value*
Total Fat 49g	63%
Saturated Fat 13g	64%
Cholesterol 112mg	37%
Sodium 560mg	24%
Total Carbohydrate 51g	19%
Dietary Fiber 3g	11%
Total Sugars 13g
Protein 42g
Vitamin C 18mg	88%
Calcium 305mg	23%
Iron 5mg	26%
Potassium 964mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.