Grilled Lamb Kabobs with Tzatziki Sauce

Served with tzatziki and seasoned with all the right spices, these lamb kabobs are perfect for a quick Greek-inspired dinner. Ready in 40 minutes or less.

Seasoned with eastern European spices like cinnamon, coriander, cumin, and nutmeg and served with a freshly made tzatziki yogurt sauce for dipping, these lamb kabobs will make your house smell like Mediterranean heaven.

This lamb kabob recipe is quick and easy. Instead of marinating for several hours, we’ll be using a homemade dry rub to toss with the lamb cubes before grilling.

Once you throw the lamb skewers on the stovetop or grill, you can whip up the tzatziki yogurt sauce, allow it to chill, and bam! You’ll have a juicy, flavorful Greek-inspired dish plated in 40 minutes or less.

While these lamb kabobs are filling on their own, I like turning this dish into a feast by serving it with pita bread drizzled in olive oil, fresh lemon wedges, and tons of grilled veggies, like bell peppers, red onion, mushrooms, and asparagus. Mmm… perfection.

You could also keep things simple with a green salad or even serve the lamb kabobs as a starter.

As for the tzatziki yogurt sauce, if you haven’t made your own before, I promise you it’s the easiest thing. There are very few ingredients required and no need for a blender. Just a small bowl, whisk, herbs like fresh mint and parsley, cucumber, lemon juice, and you’re all set.

Might I add, tzatziki also makes a delicious condiment for pretty much everything, so hold onto your leftovers (if there are any). Spread it on sandwiches, wraps, and burgers, use it as a dressing for veggie and grain bowls, and even a creamy dip for raw vegetables. It will keep for up to a week in the fridge when sealed in an airtight container.

Table of Contents hide

• Grilled Lamb Kabobs with Tzatziki Sauce
  • For the tzatziki sauce:
  • For the lamb kabobs:
• About the Author
  • Sharon Chen

Grilled Lamb Kabobs with Tzatziki Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Sharon Chen
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Gluten Free
• Method: Grill
• Cuisine: Mediterranean

Print Recipe

Save Recipe Recipe Saved

---

Description

Served with tzatziki and seasoned with all the right spices, these lamb kabobs are perfect for a quick Greek-inspired dinner. Ready in 40 minutes or less.

---

Ingredients

Scale 1x2x3x

For the tzatziki sauce:

• 1 cup Greek plain yogurt
• 1 cup grated cucumber, water squeezed out
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, pressed
• Salt to taste
• Freshly ground black pepper
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons fresh dill, chopped

For the lamb kabobs:

• 3 pounds boneless leg of lamb, cut into 1-inch cubes 
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cayenne pepper 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Soak 12-15 wooden skewers in water for 30 minutes.
2. For the tzatziki sauce, stir together the yogurt, cucumber, lemon juice, and garlic in a medium bowl; season with salt and pepper to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve. (Yield: about 1 1/4 cups.)
3. For the lamb kabobs, rinse lamb and pat dry with paper towels. Cut lamb into 1-inch pieces and place in a large bowl.
4. Combine all spices and seasonings in a small bowl.
5. Rub spice mixture onto lamb evenly with your hands. Thread lamb pieces onto skewers, about 6 pieces per skewer.
6. Preheat grill to high heat. Place the lamb kabobs on the hot grill and cook for 3 minutes per side, or until cooked to desired doneness. Serve with the tzatziki sauce.

---

Notes

These kabobs can be pan-grilled on a stove as well.

---

Nutrition

• Serving Size: 1
• Calories: 332
• Sugar: 2.4g
• Sodium: 156.3mg
• Fat: 11.9g
• Carbohydrates: 4.8g
• Protein: 52.2g
• Cholesterol: 150.8mg

Note: this recipe was originally published in June, 2016. It’s updated in July, 2019.

About the Author

Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.