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Greek Lamb Kebabs Recipe Easy Homemade Flavorful Kebabs with Creamy Tzatziki Sauce

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Juicy, tender Greek lamb kebabs marinated with herbs and spices, served with a creamy homemade tzatziki sauce. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1½ pounds (680g) lamb shoulder or leg, cut into 1-inch cubes
  • 3 tablespoons olive oil (extra virgin preferred)
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano (Greek oregano if available)
  • Juice of 1 lemon
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Wooden skewers, soaked in water for 30 minutes
  • 1 cup (240ml) Greek yogurt (full fat)
  • ½ cucumber, finely grated and drained
  • 2 garlic cloves, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare the Lamb Marinade: In a medium bowl, combine olive oil, minced garlic, dried oregano, ground cumin, lemon juice, salt, and pepper. Whisk until blended. Add the cubed lamb and toss well to coat every piece. Cover with plastic wrap and refrigerate for at least 1 hour, ideally 4 hours or overnight.
  2. Make the Tzatziki Sauce: Grate the cucumber using a fine grater. Place the grated cucumber in a fine mesh strainer or wrap in a clean kitchen towel and squeeze out excess moisture. In a bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir until smooth and creamy. Cover and refrigerate.
  3. Prepare the Grill or Grill Pan: Preheat grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat over medium-high heat and brush lightly with oil.
  4. Assemble the Kebabs: Thread the marinated lamb cubes onto soaked wooden skewers, packing snugly but not too tight.
  5. Grill the Lamb Kebabs: Place skewers on grill or grill pan. Cook about 6-7 minutes per side, turning once, until lamb is charred outside and cooked to preferred doneness (medium-rare at 135°F / 57°C).
  6. Rest and Serve: Remove kebabs from grill and let rest for 5 minutes. Serve warm with a generous dollop of creamy tzatziki sauce.

Notes

Marinate lamb overnight for best flavor. Drain cucumber well to avoid watery tzatziki. Use a meat thermometer to avoid overcooking lamb. Soak wooden skewers to prevent burning. If no grill available, broil or use cast iron skillet.

Nutrition

Keywords: Greek lamb kebabs, tzatziki sauce, grilled lamb, Mediterranean recipe, easy kebabs, homemade tzatziki, lamb marinade

Find it online: https://leilameals.com/greek-lamb-kebabs-recipe-easy-homemade-flavorful-kebabs-with-creamy-tzatziki-sauce/