Greek Lamb Kebabs

Published on

September 22, 2023

Intro

When I created this recipe this summer, my team all said they did not like lamb. But after everyone tasted it, had a second taste, then a third, it was agreed that everyone likes lamb. Serve with Greek herb sauce, pita and feta.

Chargrilled lamb kebobs with naan, pickled red onions, and Greek herb sauce.

Prep Time:

15 Minutes + 1 Hour Refrigeration

Cook Time:

10 Minutes

Servings:

Difficulty Level:

Easy

Ingredients

2 tablespoons Mediterranean Seasoning

1 1/2 pounds lamb loin, cut into 1 inch pieces

1/4 cup lemon juice

1/2 cup olive oil, divided

1 cup of cilantro (about 1/2 bunch), stemmed removed

4 scallions, roughly chopped

1 jalapeno, seeded

2 tablespoons rice wine vinegar

Juice and zest of 1 lime

1 cup Greek yogurt

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Directions

1. In a large zip top bag combine the Mediterranean Seasoning, lamb, lemon juice, 1/4 cup olive oil, and 1 teaspoon salt. Marinate for 1 hour or overnight.

2. Meanwhile, if using wooden skewers soak in water while the lamb marinades.

3. Thread the lamb onto skewers. Discard the marinade. Let the lamb come to room temperature while you prepare the sauce.

4. In a food processor fitted with metal blade or in a blender, add the cilantro, scallions, jalapeno, rice vinegar, remaining 1/4 cup of olive oil, and lime zest and juice. Pulse until desired consistency is reached. Pour into a bowl and stir in Greek yogurt. Set aside.

5. Prepare the grill, grill pan or skillet to medium high. Grill lamb, turning to char all sides, about 8 -10 minutes or until internal temperature reaches 160ºF.

6. Serve with Greek herb sauce.

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Substitutions

Recipe Tip:

To make pickled red onions - thinly slice a red onion and add to microwave safe bowl. Cover with equal parts white vinegar and water. Add 2 teaspoons each brown sugar and salt. Microwave for 3 minutes. Cover with plastic wrap and cool to room temperature. Dran and refrigerate for up to 1 week.

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