Recipe courtesy of
Episode: Opa!
Lamb Kabobs with Tzatziki Sauce
Total:
1 hr 53 min
Active:
15 min
Yield:
6 servings (makes roughly 12 kabobs)
Level:
None
Total:
1 hr 53 min
Active:
15 min
Yield:
6 servings (makes roughly 12 kabobs)
Level:
None

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:

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.

IDEAS YOU'LL LOVE

Lamb Kabobs

Lamb Kabobs

Recipe courtesy of Michael Symon

Moroccan Lamb Kabobs

Recipe courtesy of Dave Lieberman

Lamb Shish Kabobs

Recipe courtesy of Ann Pappas

Greek Lamb and Potato Kabobs

Recipe courtesy of Emeril Lagasse

Kofta Kabobs

Recipe courtesy of Rafih Benjelloun

Swordfish Kabobs

Recipe courtesy of Michael Symon

Halloumi Kabobs

Recipe courtesy of Nighttown

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c