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A great dinner tonight- Lamb Shish kebabs with tzatziki

c
Chris VR Jun 12, 2005 09:31 PM

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)

MARINADE

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

KEBABS

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.

TZATZIKI (GREEK CUCUMBER AND YOGURT SALAD)

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
parsley

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

  1. k
    kristen Jun 13, 2005 07:09 AM

    thanks for sharing. my mouth is watering!

    1. m
      mark Jun 13, 2005 08:53 AM

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

      1. s
        stuckinTOL Jun 13, 2005 12:25 PM

        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. j
          Jim H. Jun 17, 2005 04:46 PM

          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. k
            Kuisine Jul 12, 2006 07:00 AM

            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?

            Thanks,

            Kathy

            1. e
              emilief Jul 12, 2006 03:18 PM

              My recipe for tsatsiki comes from my mother in law in Greece and everyone loves it- I think the use of strained yogurt or yogurt spread will solve your prblem with the oitl not mixing.

              TSATSIKI

              1. e
                emilief Jul 12, 2006 03:26 PM

                Somehow my recipe from MIL in Greece did not get posted.

                Tsatsiki

                On Quart of whole milk yogurt, put in strainer lined with cheesecloth over a bowl and covered with plastic wrap placed in the refrigerator overnight or 8 hours.
                Instead use yogurt spread, sometimes called yogurt cheese. You can find this in Greek/Lebanese/ Armenian stores. Is very thick yogurt (much thicker than Fage). I think it is made with cream.
                One cucumber, grated on the large side of a box grated and drained or squeezed.
                6-8 cloves of garlic (one way way too little)
                1/4 cup + good Greek olive oil.
                Salt and fresh ground pepper.

                Mix all ingredients and pour small amount of oil on top to form a film. Serve with chunks of crusty bread.
                1/4 up

                1. k
                  Kuisine Jul 12, 2006 10:31 PM

                  Hmmm, I actually started with whole milk Greek yoghurt because I thought you could skip the the draining process that way.

                  Your recipe calls for less than half the oil of the one I followed, so maybe it's just that the one posted had the wrong measurement for the oil :(

                  Thanks for posting your mother in law's recipe!

                  Ah well, hopefully it'll be ok anyhow.

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