Learn To Cook: How To Make Lamb Kabobs & Tzatziki Sauce


These fall apart in your mouth lamb kabobs are packing oodles of flavor and pair perfectly with our homemade Tzatziki sauce for a healthy meal or appetizer for any occasion.

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LAMB KABOBS RECIPE: http://learntocook.com/lamb/how-to-make-lamb-kabobs-with-tzatziki-sauce/

½ cup light olive oil
1 scallion, chopped
¼ cup lemon juice
2 tbsp fresh parsley, chopped
3 garlic cloves, minced
1 tsp salt
1 tsp dried marjoram
1 tsp dried thyme
¼ tsp black pepper
1 pound lamb, boneless and cut into 1 inch cubes

1. In a large re-sealable plastic bag, combine all ingredients except lamb until thoroughly incorporated. Add in lamb, seal bag and turn a couple of times to coat. Refrigerate for at least 6-8 hours but preferably overnight.

2. When ready to cook, drain and discard marinade. Using metal or soaked wooden skewers, thread the meat onto the skewers leaving about an inch in-between each piece. If grilling, cook for about 8-10 minutes or until a meat thermometer reads 145-160F. If using an oven, preheat oven to 350F and put a little olive oil in bottom. Add skewered kabobs to dish and bake at 350F for 12 minutes for medium rare or 15 minutes for medium, flipping halfway through. While kabobs are cooking, prepare tzatziki sauce.

3. Serve with sauce for dipping.


1 cups plain Greek yogurt
1 cup diced seedless cucumber
2 tbsp fresh lemon juice
2 garlic cloves, minced
2 tbsp chopped dill
Salt & pepper to taste

1. Combine all the ingredients in a bowl and stir well to combine. Season to taste and chill until ready to serve.


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Special Thanks:

Talent: Lauren Nolan of http://www.lakeshorelady.com/

Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: “Washing Line” by Philip Guyler