Prep Time3 hrs 20 minsCook Time10 minsTotal Time3 hrs 30 mins
Kebob
2 lbs Boneless American lamb meat (shoulder, leg, or cubed kabob meat)
0.25 cup Olive oil
1 Lemon zested & juiced
2 Garlic, minced
0.25 cup Fresh dill, minced
0.25 tsp Salt
0.33 tsp Pepper
1 Green pepper, seeded & cut in bite size pieces
1 Onion, cut into bite size pieces
Tzatziki
0.50 Cucumber, peeled & seeded removed
0.50 Salt
8 Plain Greek yogurt
0.50 Lemon, zested & juiced
2 tsp Fresh dill
2 Garlic
Salt & pepper, to taste
1Start by cutting your lamb into bite sized cubes, trimming fat as you go.
2For marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper. Reserve 1/2 cup for basting during grilling.
3Toss lamb in remaining marinade. Marinate in the fridge for 3 hours, up to overnight.
4Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.
5Cook on a grill that has been preheated to medium high heat. The meat is cooked quickly for only 3-4 minutes per side and watched carefully to prevent overcooking. Rotate skewers so that all sides are cooked brushing with the reserved marinade over the skewers. Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 °F
Tzatziki Sauce
6Combine all ingredients in a blender. Blend until smooth.
Prep time includes a 3 hour marinade.
For lamb kabobs, the best cut of meat is a boneless cut. You can choose from boneless leg of lamb, lamb shoulder, sirloin chops or but pre cubed kabob meat.
Ingredients
Kebob
2 lbs Boneless American lamb meat (shoulder, leg, or cubed kabob meat)
0.25 cup Olive oil
1 Lemon zested & juiced
2 Garlic, minced
0.25 cup Fresh dill, minced
0.25 tsp Salt
0.33 tsp Pepper
1 Green pepper, seeded & cut in bite size pieces
1 Onion, cut into bite size pieces
Tzatziki
0.50 Cucumber, peeled & seeded removed
0.50 Salt
8 Plain Greek yogurt
0.50 Lemon, zested & juiced
2 tsp Fresh dill
2 Garlic
Salt & pepper, to taste
Directions
1Start by cutting your lamb into bite sized cubes, trimming fat as you go.
2For marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper. Reserve 1/2 cup for basting during grilling.
3Toss lamb in remaining marinade. Marinate in the fridge for 3 hours, up to overnight.
4Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.
5Cook on a grill that has been preheated to medium high heat. The meat is cooked quickly for only 3-4 minutes per side and watched carefully to prevent overcooking. Rotate skewers so that all sides are cooked brushing with the reserved marinade over the skewers. Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 °F
Tzatziki Sauce
6Combine all ingredients in a blender. Blend until smooth.
Lemon Dill American Lamb Kabobs with Tzatziki
