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Savory Mediterranean Grilled Lamb Skewers with Creamy Tzatziki

Mediterranean grilled lamb skewers - featured image
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Juicy lamb skewers marinated in a bright Mediterranean herb and spice blend, grilled to perfection and served with a cooling, creamy tzatziki sauce. Perfect for quick, flavorful BBQ gatherings.

Ingredients

Scale
  • 1.5 pounds boneless lamb leg or shoulder, cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup full-fat Greek yogurt
  • ½ medium cucumber, peeled, seeded, and grated
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Trim any excess fat from the lamb cubes and place them in a large bowl.
  2. In a separate bowl, whisk together olive oil, minced garlic, lemon juice, chopped oregano, ground cumin, smoked paprika, salt, and pepper to make the marinade.
  3. Pour the marinade over the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
  4. Grate the peeled, seeded cucumber and squeeze out excess moisture using a clean kitchen towel.
  5. Combine the cucumber with Greek yogurt, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Stir until smooth and creamy. Chill until ready to serve.
  6. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  7. Thread the marinated lamb cubes evenly onto the skewers, leaving space between pieces.
  8. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C).
  9. Grill the skewers for 3-4 minutes per side, turning carefully, for a total of 8-10 minutes for medium-rare to medium doneness.
  10. Remove skewers from grill and let rest for 5 minutes before serving with tzatziki.

Notes

If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. For medium-rare lamb, grill to an internal temperature of 145°F (63°C). Let the meat rest after grilling to redistribute juices. Avoid packing meat too tightly on skewers for even cooking. Fresh herbs brighten the marinade, but dried oregano can be used in a pinch. For dairy-free tzatziki, substitute Greek yogurt with coconut or almond yogurt.

Nutrition

Keywords: Mediterranean, lamb skewers, grilled lamb, tzatziki, BBQ, easy marinade, summer cookout, Greek yogurt sauce

Find it online: https://shimmersnack.com/savory-mediterranean-grilled-lamb-skewers-recipe-for-easy-perfect-bbq/