Lamb Kebabs with Tzatziki Sauce
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Maybe because my husband made this meal and maybe because it involves grilling, I think it is a perfect choice for Father’s Day. Call it what you will {lamb kebabs, lamb gyros, Turkish Doner Kebabs, lamb pita with tzatziki sauce}, these grilled lamb kebabs served over rice or wrapped in warm pita, and drizzled with creamy, garlic yogurt sauce are worthy of the main men in your lives. 
My husband asked if we wanted lamb kebabs with tzatziki sauce for dinner last weekend. He did some quick research, compiled a list of ingredients after reviewing many sources for the lamb marinade, and got to work in the kitchen. He used Emeril’s Kicked Up Tzatziki Sauce recipe, which is so good it really doesn’t need to be adapted at all. All I can say is that the meal was incredible, and took us both back to eating Turkish Doner Kebabs and Greek Gyros throughout Europe. Our neighbors even loved the samples that we passed across the fence. 
The longer the lamb marinates the richer the flavors so I recommend starting to marinate the meat the morning of your big feast. We served our grilled lamb kebabs with tzatziki sauce, cucumbers, cantaloupe, pita and caramelized onion quinoa with the option of rolling up the meat and tzatziki sauce in pita bread for a gyro/Turkish kebab-style sandwich.
- Grilled Lamb Kebabs
- 1/2 cup olive oil
- 2 Tbsp paprika
- 2 Tbsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp fresh oregano, chopped
- 1 Tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1 Tbsp ginger, minced
- 1 Tbsp shredded cilantro
- 1 -1 1/2 pounds lamb, cut into large chunks
- Tzatziki Sauce
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 Tbsp fresh dill, chopped
- 1 Tbsp fresh oregano, chopped
- 1/2 tsp salt, to taste
- 1/2 tsp pepper, to taste
- 1/2 tsp Emeril’s Essence
- Mix the marinade ingredients in a bowl.
- Add the lamb chunks and toss the meat to fully coat.
- Cover and refrigerate for several hours.
- Remove the lamb from the refrigerator and skewer the meat on kebab skewers.
- Heat the BBQ to high and grill the lamb kebabs, leaving the BBQ lid open for at least most of the time, for roughly 3-5 minutes on each side (depending on the size of the chunks), flipping them four times to ensure even cooking on all four sides.
- Once the meat is fully cooked (to your liking), serve it with tzatziki sauce either over rice or quinoa, or wrapped in warmed pita bread.
- Mix the ingredients in a bowl until smooth.
- Season to taste.
- If desired, stir in thinly-sliced cucumbers which have been thoroughly dried. (You can toss the cucumbers in salt to remove excess liquid if desired.)
- Cover and let chill until ready to use.
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Tags: cucumber yogurt sauce, dill, Doner kebabs, Greek gyros, grilled lamb, grilled lamb kebabs, gyros, lamb gyros, lamb kebabs, marinated lamb kebabs, pita, pita bread, Turkish kebabs, tzatziki sauce
Tue, Jun 10, 2014
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