Lamb Kabobs on a Plate Surrounding a Bowl of Tzatziki Sauce

Lamb Kabobs with Tzatziki Sauce

Recipe courtesy of Sunny Anderson

Show: Cooking for Real

Episode: Opa!

Lamb Kabobs with Tzatziki Sauce

Name: Lamb Kabobs with Tzatziki Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT1H53M0.000S
Yield: 6 servings (makes roughly 12 kabobs)
Cuisine: european
Ingredients: 12 (6-inch) wooden skewers; 1 1/2 pounds ground lamb; 2 scallions, finely chopped; 2 teaspoons onion powder; 2 teaspoons chopped fresh oregano leaves; 1 teaspoon chopped fresh rosemary leaves; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon dried thyme; Salt and freshly ground black pepper; Oil, for brushing; 1 bag pita bread, at least 6 loaves; Tzatziki Sauce, recipe follows; 2 cups Greek strained yogurt; 1/2 cucumber, seeded and chopped; 1 garlic clove; 2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot); 1 teaspoon lemon juice; Salt and freshly ground black pepper

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Total: 1 hr 53 min

Prep: 15 min
Inactive: 1 hr 30 min
Cook: 8 min

Yield: 6 servings (makes roughly 12 kabobs)

Total: 1 hr 53 min

Prep: 15 min
Inactive: 1 hr 30 min
Cook: 8 min

Yield: 6 servings (makes roughly 12 kabobs)

Ingredients

12 (6-inch) wooden skewers

1 1/2 pounds ground lamb

2 scallions, finely chopped

2 teaspoons onion powder

2 teaspoons chopped fresh oregano leaves

1 teaspoon chopped fresh rosemary leaves

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon dried thyme

Salt and freshly ground black pepper

Oil, for brushing

1 bag pita bread, at least 6 loaves

Tzatziki Sauce, recipe follows

Tzatziki Sauce:

2 cups Greek strained yogurt

1/2 cucumber, seeded and chopped

1 garlic clove

2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot)

1 teaspoon lemon juice

Salt and freshly ground black pepper

Directions

Special equipment:

food processor

Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.

Tzatziki Sauce:

Yield: 2 1/2 cups

Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

My Private Notes

Show: Cooking for Real

Episode: Opa!

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Lamb Kabobs with Tzatziki Sauce

Tzatziki Sauce:

Special equipment:

Tzatziki Sauce:

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