These delicious lamb kebabs are marinated in a bright and tangy mixture of Greek yogurt, lemon, olive oil, garlic, and rosemary and are perfect for summer grilling.
¼cupolive oilplus additional for preparing the grill grates
1teaspoonlemon zest1 lemon
2TablespoonsLemon juice2 lemons
3clovesgarlicminced
1 Tablespoonfresh rosemarychopped
1teaspoonKosher salt
½teaspoonfreshly ground black pepper
1mediumred onioncut into 1 inch pieces
Instructions
Combine the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper in a medium bowl and stir to combine.
Cut the lamb into 1½ to 2 inch cubes and trim any fat, gristle, or silver skin. Place the lamb in a large resealable plastic bag or glass container and pour the marinade over top. Stir until the meat is well coated then seal the bag and refrigerate for at least 1 hour, up to 1 day.
Thread the meat loosely onto skewers alternating with pieces of red onion.
Thoroughly clean your grill grates then brush or wipe with olive oil then set to medium high and allow to preheat for around 5 minutes. Place the skewers on the grill and cook for around 8 minutes, turning occasionally.
Transfer the cooked skewers to a platter and let rest for about 5 minutes then serve warm with tzatziki sauce, warm pita bread, chopped cucumber, lettuce, and tomatoes.