Grilled Lamb Kebab Recipe

Marinate Lamb

Pat lamb cubes dry with paper towels. In a large bowl combine 3 tbs olive oil, 2 tbs lemon juice, 3 tbs minced garlic, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add lamb, toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.

Prepare Skewers

If using wooden skewers, soak them in water for 30 minutes. Thread marinated lamb onto skewers, leaving a small gap between pieces for even cooking. Let skewered lamb sit at room temperature 15 minutes before grilling.

Grill Kebabs

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush pan lightly. Grill skewers 3–4 minutes per side, rotating to get even char, until an instant-read thermometer inserted into a cube reads 135°F–140°F for medium-rare to medium (total 9–12 minutes depending on heat and cube size). Remove from grill and rest 5 minutes; internal temp will rise a few degrees. Sprinkle chopped parsley over kebabs before serving.

While lamb marinates, grate cucumber on the large holes of a box grater, squeeze out excess liquid using a clean towel or paper towels until dry (to prevent soggy tzatziki). In a small bowl combine 1 cup Greek yogurt, drained grated cucumber (about 1/2 cup), 1 minced garlic clove, 1 tbs lemon juice, 1 tsp olive oil, 1 tbs chopped dill, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth. Taste and adjust salt or lemon. Chill at least 15 minutes to let flavors meld.

In a large bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber and 1/4 cup thinly sliced red onion. Whisk together 2 tsp olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper; pour over salad and toss gently to coat. Sprinkle 1/4 cup crumbled feta if using. Keep chilled until serving.

About 5 minutes before kebabs finish resting, heat a skillet or oven. Brush pita with 1 tsp olive oil and warm on a hot skillet 30–60 seconds per side until pliable and lightly charred, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Portion chips into serving bowls.

Arrange 1–2 skewers per person on a plate with a warmed pita, a scoop of tzatziki, a portion of side salad and a small handful (about 1 cup) of chips. Garnish kebabs and tzatziki with extra parsley and serve lemon wedges on the side. Squeeze lemon over the lamb just before eating.