Yogurt Marinated Lamb Kebabs with Tzatziki
Ingredients
For the Lamb
- 1 cup plain low-fat yogurt
- 2 tbsp olive oil
- 1 teaspoon lemon zest
- 2 tbsp freshly squeezed lemon juice 2 lemons
- 1 tablespoons dried rosemary roughly chopped
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 pounds top round lamb cut into 2 inch pieces
For the Tzatziki
- 2 cups plain Greek yogurt
- 1/2 English Cucumber peeled, seeded, and diced - about 1 cup
- juice of 1 lemon plus more if needed
- 3 cloves garlic finely minced
- 2 tablespoon chopped fresh dill
- salt and pepper to taste
Instructions
For the Lamb
- Combine the yogurt, olive oil, lemon zest, lemon juice, rosemary and salt in a medium bowl and whisk to combine.
- Add the cubed lamb into the marinade and make sure the lamb is covered. Cover the bowl with plastic wrap and refrigerate for 24 hours.
- After the lamb has marinated, thread 6 pieces of the meat onto a skewer and repeat for the remaining pieces of meat.
- Head your grill to medium high heat and brush the grill with a touch of olive oil. Place the skewers on the grill and let cook for 7-8 minutes, turning occasionally, for medium meat. Cook longer if desired.
For the Tzatziki
- Combine the yogurt, cucumber, lemon juice, garlic and dill in a medium bowl and stir to combine.
- Season with salt and pepper as needed.
- Keeps up to 1 week.