Lamb Kabobs and Tzatziki Sauce [Video]

Easter is on Sunday and I’ve got the perfect recipe for you! These lamb kabobs are an easy addition to the dinner spread, or could be passed around as a fun appetizer! You could also use chicken with this marinade and it would be just as delicious. Check out the full video below!

½ cup light olive oil

1 scallion, chopped

¼ cup lemon juice

2 tbsp fresh parsley, chopped

3 garlic cloves, minced

1 tsp salt

1 tsp dried marjoram

1 tsp dried thyme

¼ tsp black pepper

1 pound lamb, boneless and cut into 1 inch cubes

1 cup plain Greek yogurt

1 cup diced seedless cucumber

2 tbsp fresh lemon juice

2 garlic cloves, minced

2 tbsp chopped dill

Salt & pepper to taste

 In a large re-sealable plastic bag, combine all ingredients except the lamb until thoroughly incorporated. Add in the lamb, seal the bag and turn it a couple of times to coat. Refrigerate for at least 6-8 hours, but preferably overnight. The longer the better!

When ready to cook, drain and discard the marinade. Using metal or soaked wooden skewers, thread the meat onto the skewers leaving about an inch in-between each piece. If grilling, cook for about 8-10 minutes or until a meat thermometer reads 145-160F. If using an oven, preheat oven to 350F and cook on a greased pan for 12 minutes for medium rare or 15 minutes for medium, flipping halfway through. While kabobs are cooking, prepare tzatziki sauce.

Combine all the tzatziki ingredients in a bowl and stir well to combine. Season to taste and chill until ready to serve. Enjoy!