Recipe - Greek Lamb Kebabs

April showers don’t just bring May flowers. They bring… lambs. That’s right, folks – springtime is lambing season, which means gorgeous cuts of lamb are plentiful and, often, pretty reasonably priced. With that, let’s get straight to the point with some delicious, Greek-style lamb skewers.
 

Recipe adapted from My Greek Dish
 
Greek-style Lamb Kebabs with Tzatziki

Prep time: 2-12 hours (due to marinade)
Cooking time: Mere minutes
Makes: 4-6 servings
 
Ingredients – the Skewers

• 1 ½ - 2 lbs. lamb leg or shoulder, trimmed & cubed
• 1 tbsp. olive oil
• 2 bell peppers, 1 red and 1 green, cut into chunks
• 1 red onion, cut into wedges
• Salt and freshly-ground black pepper
• 8 wooden or metal skewers

Ingredients – the Marinade

• 1 cup plain Greek yogurt, full fat
• 2 garlic cloves, crushed
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• Zest and juice of 1 lemon

Ingredients – the Dippin’ Sauce (Tzatziki)

• 1 cup plain Greek yogurt, full fat
• 1 tbsp. fresh coriander, chopped
• 1 tbsp. fresh mint, chopped
• Zest of 1 lemon
• 2 garlic cloves, crushed

The Nitty Gritty
 

1. Combine the marinade ingredients in a large, non-metal mixing bowl, Tupperware container, or Ziplock bag. 
2. Add the cubed lamb and coat well, cover/seal and place in the fridge for at least 2 hours, or overnight.
3. If using wooden skewers, soak them in water to prevent them from scorching on the grill.
4. Combine tzatziki ingredients in a small bowl. Store in the refrigerator to stay chilled until ready to serve.
5. Once the meat has had the chance to marinate, heat up your grill to high. 
6. Thread the lamb cubes, peppers and red onion onto the skewers, brush with oil, and season with salt and pepper.
7. Grill lamb skewers for 3-4 minutes on each side until lightly charred and cooked to your taste.

Serve these babies up with your tzatziki, some lightly grilled pita bread and a simple salad of feta, olives, tomatoes, cucumber and olive oil for a scrumptious Mediterranean-inspired meal!
 
Brought to you by our resident copywriter and culinarian, Justine Kurtz