Grilled Lamb Kebobs and Homemade Tzatziki Pita Sammies
As much as I would love to roast a lamb over a spit in my backyard the way my parents did growing up, it’s just not feasible in the city of Chicago lol. But I do love grilled lamb so fucking much and this completely satisfies my need in a more convenient way.
Lamb has such a beautiful sweetness to it that I adore, and when paired with a cool, herby sauce and warm pita *starts humping table leg,* it becomes pure comfort and bliss. Please excuse me, something’s come up.
Grilled Lamb Kebobs and Homemade Tzatziki Pita Sammies
In the words of Brick from Anchorman, 'I love lamb. I LOVE LAMB!'
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Ingredients
FOR THE TZATZIKI!
- 1 cup Greek yogurt, Fage is the only brand I'll ever use
- 1 tsp olive oil
- ¼ tsp red wine vinegar
- 2 cloves garlic, minced or grated
- ½ tsp salt
- ½ Tbsp lemon juice
- ½ tsp lemon zest
- ⅓ cup cucumber, grated, skin-on, plus more for serving
- 1½ tsp mint, finely chopped
- 2 Tbsp dill, finely chopped
FOR THE LAMB KEBOBS!
- 1 pound ground lamb
- ¼ cup scallion, minced, plus more for serving
- 1-2 cloves garlic, minced
- 1 Tbsp red wine vinegar
- kosher salt & black pepper, to taste
- wood or metal skewers
FOR SERVING!
- 1 package pita (optional)
- chopped cucumber
- chopped scallion
Instructions
FOR THE TZATZIKI!
- In a medium bowl, add all tzatziki ingredients and mix well. Place in fridge for at least one hour. Taste and adjust seasoning, if needed, before serving (I almost always need a lil extra salt here).
FOR THE LAMB KEBOBS!
- In a large bowl, add all lamb kebob ingredients and mix well.
- Roll up a wee little meat patty and sauté it in a wee little pan. Taste and adjust seasoning if necessary. Keep frying off samples until you're satisfied.
- Once your picky ass is happy, divide meat into 6 equal-ish balls. Then, form meat around skewers, making little sausages .
- Heat grill to 350°F or a pan over medium-high heat. Brush surface with oil and cook for 3-4 minutes each side, or until an internal temp of 145°F for medium-rare.
FOR SERVING!
- Simply dip your meat sticks into the tzatziki and enjoy!
- You can also make a cute lil pita sammie by shmearing some tzatziki onto freshly grilled pita, add your lamb kebobs (skewers removed…people eat fucking Tide Pods so I feel that step shouldn't go unsaid), some diced cucumber, and scallion!
- Grab a glass of something from Santorini and give yourself a nice tzatziki mustache.
Notes
1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
2.) These ingredients need to marry, so the longer they sit, the better it’s going to taste. As with any combo of chilled/room temp ingredients (especially when adding salt), you need to let the dish rest for some time before you taste and adjust.
Tried this recipe?Let us know how it was!
Equipment:
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