Grilled American Lamb Kabobs with Tzatziki


June 29, 2022

Recipe provided by Elizabeth Stark of Brooklyn Supper, courtesy of the American Lamb Board (Grilled American Lamb Kabobs with Tzatziki | American Lamb).


Marinade & Tzatziki

2 cups Whole milk Greek yogurt

2 tbsp Garlic, finely minced (4 cloves)

1 tbsp White wine vinegar

1/2 tsp Sea salt, more for taste

1/4 tsp Freshly ground black pepper

3 tbsp Extra-virgin olive oil

1/2 tsp Fresh ground cumin

1 tbsp Parsley, minced

1 tbsp Dill, minced

1 cup Medium cucumber, grated

American Lamb Kabobs

2 lbs Boneless American Lamb leg meat, cut into 1.5in pieces

1 large Red onion, cut into eighths


1The night before or at least 4 hours ahead of time, prepare marinade and tzatziki. Place grated cucumber in a fine mesh sieve over a bowl, set a plate or other heavy object on top, and set in fridge overnight so that cucumber will release its water.

2In a medium bowl, stir combine yogurt, garlic, white wine vinegar, sea salt, and pepper. Fold in olive oil. Divide mixture in two. Reserve half for tzatziki, cover, and refrigerate. To the marinade, add ground cumin.

3Toss kabob meat with marinade in a zip-top bag and seal. Set in fridge overnight to marinate.

4Day of, fold pressed cucumber and herbs into tzatziki. Add sea salt and pepper to taste. Chill until kabobs are ready.

5To make kabobs, prepare a hot grill. Allow coals to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side of grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 – 15 minutes before you plan to grill.

6Thread marinated lamb onto skewers alternating with red onion slices. Grill kabobs 2 minutes over high heat, rotate 1/4 turn and grill 2 minutes more; repeat until all sides are grilled. Move kabobs over indirect heat until meat reaches 150°, 4 – 6 minutes more.

7Serve kabobs immediately with a generous dollop of tzatziki and grilled flatbreads.