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A great dinner tonight- Lamb Shish kebabs with tzatziki

Chris VR | Jun 12, 200509:31 PM

We googled up a great dinner tonight. A fantastic marinade for lamb chunks resulted in a flavorful, moist kebab. Tzatziki was a cool, tangy accompaniment. I would have loved this in pita bread, but it was nice over rice with some greens on the side. The marinade would probably be equally as good with chicken or beef.

I've always had trouble with shishkebabs, where the meat overcooks in the time it takes for the veggies to finish. I'm not sure if this was a factor, but the lab wasn't fully defrosted when I cut it up and marinated it. It may still have been a bit frozen in the center, or at least colder than usual, which may have been the factor that made these come out cooked perfectly.

We paraphrased and made some edits to the recipes, so what is here doesn't violate any copyright.

Lamb shish kebabs:
(serves 4)


1 tsp garlic (finely chopped)
2 tsp fresh ginger (finely chopped)
2 Tbsp lemon juice
1/4 cup peanut or vegetable oil
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1/8 tsp cayenne (or to taste)
2 Tbsp grated onion


24 cubes lean lamb (approx. 2 lbs)
2 medium onions, cut into large chunks.
2 tomatoes, cut into large chunks
small mushrooms

1. Mix all marinade ingredients in a large bowl. Add lamb cubes and mushrooms and marinate for 1 hour.
2. Preheat broiler or light the barbecue (on our barbecue, we use both burners at medium high heat and cook the meat in the center, not over one of the direct flames).
3. Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers (soak the skewers in advance if you are using wooden skewers). Grill, turning to cook evenly, for approximately 7-10 minutes (depending on size of meat cubes and how cooked you want them). If you have extra marinade, brush it on halfway through.

Serve with rice and tzatziki sauce.


1 pt Plain Whole Milk Yogurt
1 cucumber, seeded and peeled in strips (so some bits are peeled, some are unpeeled)- chopped fine
1 clove garlic, crushed
1/2 cup olive oil
Juice of 1/2 lemon
1/2 tsp Salt

To the yogurt, add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley.

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