Ingredients
For the Lamb Kebabs:
- 1.5 pounds lamb, preferably leg or shoulder, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes prior to grilling)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 cucumber, grated and excess water squeezed out
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
Marinate the Lamb
In a large bowl, combine olive oil, minced garlic, oregano, cumin, paprika, coriander, salt, pepper, and lemon juice. Mix well. Add the lamb cubes to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.Prepare the Tzatziki Sauce
In a medium bowl, mix the Greek yogurt, grated cucumber, minced garlic, chopped dill, olive oil, and lemon juice. Season with salt and pepper to taste. Cover and refrigerate the tzatziki sauce for at least 30 minutes to let the flavors develop.Prep the Lamb for Grilling
Thread the marinated lamb cubes onto the skewersGrill the Kebabs
Preheat the grill to medium-high heat. Grill the lamb kebabs, turning occasionally, until they are browned on all sides and cooked to your desired doneness, about 10-12 minutes for medium-rare.Serve
Serve the lamb kebabs hot, accompanied by the chilled tzatziki sauce. For a complete meal, consider adding sides like pita bread, a fresh salad, or grilled vegetables.
