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Jun 12, 2005 09:31 PM

A great dinner tonight- Lamb Shish kebabs with tzatziki

  • c

We googled up a great dinner tonight. A fantastic marinade for lamb chunks resulted in a flavorful, moist kebab. Tzatziki was a cool, tangy accompaniment. I would have loved this in pita bread, but it was nice over rice with some greens on the side. The marinade would probably be equally as good with chicken or beef.

I've always had trouble with shishkebabs, where the meat overcooks in the time it takes for the veggies to finish. I'm not sure if this was a factor, but the lab wasn't fully defrosted when I cut it up and marinated it. It may still have been a bit frozen in the center, or at least colder than usual, which may have been the factor that made these come out cooked perfectly.

We paraphrased and made some edits to the recipes, so what is here doesn't violate any copyright.

Lamb shish kebabs:
(serves 4)


1 tsp garlic (finely chopped)
2 tsp fresh ginger (finely chopped)
2 Tbsp lemon juice
1/4 cup peanut or vegetable oil
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1/8 tsp cayenne (or to taste)
2 Tbsp grated onion


24 cubes lean lamb (approx. 2 lbs)
2 medium onions, cut into large chunks.
2 tomatoes, cut into large chunks
small mushrooms

1. Mix all marinade ingredients in a large bowl. Add lamb cubes and mushrooms and marinate for 1 hour.
2. Preheat broiler or light the barbecue (on our barbecue, we use both burners at medium high heat and cook the meat in the center, not over one of the direct flames).
3. Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers (soak the skewers in advance if you are using wooden skewers). Grill, turning to cook evenly, for approximately 7-10 minutes (depending on size of meat cubes and how cooked you want them). If you have extra marinade, brush it on halfway through.

Serve with rice and tzatziki sauce.


1 pt Plain Whole Milk Yogurt
1 cucumber, seeded and peeled in strips (so some bits are peeled, some are unpeeled)- chopped fine
1 clove garlic, crushed
1/2 cup olive oil
Juice of 1/2 lemon
1/2 tsp Salt

To the yogurt, add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley.

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  1. thanks for sharing. my mouth is watering!

    1. rain, rain go away...
      i want kebabs & tzatziki today...

      1. I made lamb kebabs over the weekend, but I used the Puck marinade on the foodnetwork,com website. It was really delicious..
        I couldn't find my skewars so I just put them directly on the grill, same for the veggies.
        Two things that are in his marinade that aren't in yours are rosemary and oregano. You might try adding them for some extra zing.

        1. I have found the secret to perfect kabobs...size. If you like the meat med to med rare, cut in big chunks and make veggies smaller. Eventually you will get the correct balance. By the way, I find a grill pan perfect for kabobs, rather than a grill. You can also use separate skewers to contol the meat cooking.

          1. I found this post when I was looking for something to do with some leftover lamb...

            And actually I was hoping I could get some help with the tzatziki. I made it up tonight for tomorrow, but no matter how much I stir I can't get the olive oil to stay melded with the yoghurt, it keeps separating.

            Should I just drain off/scoop off the excess tomorrow and then mix up again? Any ideas?