Recipe provided by | Oh So Delicioso
Prep Time: 3 hours and 20 minutes (3 hour marinade) Cook Time: 10 minutes
Serves: 4
INGREDIENTS
Kabob Ingredients
2 lb boneless American lamb meat (shoulder, leg or cubed kabob meat)
1/4 cup olive oil
1 lemon zested and juiced
2 cloves garlic minced
1/4 cup fresh dill minced
1/4 tsp salt
1/3 tsp pepper
1 green pepper seeded and cut in bite size pieces
1 small onion cut it bite size pieces
Tzatziki Ingredients
1/2 cucumber peeled and seeds removed
1/2 tsp salt
8 oz plain Greek yogurt
1/2 lemon zested and juiced
2 tsp fresh dill
2 garlic cloves
salt and pepper to taste
DIRECTIONS
Start by cutting your lamb into bite sized cubes, trimming fat as you go.
For marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper. Reserve 1/2 cup for basting during grilling.
Toss lamb in remaining marinade. Marinate in the fridge for 3 hours, up to overnight.
Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.
Cook 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
Combine all ingredients in a blender. Blend until smooth.
Recipe Notes
Pro Tip: 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.
