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Ingredients
Lamb Shish Kebab with Tzatziki
- For lamb kebab
- 500 grams lamb (boneless leg)
- 8 Cherry tomatoes
- 1 yellow Bell pepper
- 1 Red onion
- 2 Tbsps lemon juice
- 1 tsp oregano (dried)
- 4 Tbsps olive oil
- coarsely ground peppers
- 8 Wooden skewers
- Tsatziki
- 400 grams Greek Yogurt (0.1% fat)
- 1 small Cucumber
- 2 garlic cloves
- 1 Tbsp White vinegar
- 1 Tbsp olive oil
- salt
Cut meat into bite-sized cubes, trimming from all fat and tendons.
Rinse and pat dry cherry tomatoes.
Rinse and pat dry bell pepper, halve and remove seeds and ribs. Cut pepper halves into bite-sized squares.
Thread lamb, tomatoes, bell peppers and onion on wooden skewers in an alternating manner.
Prepare marinade. Combine lemon juice, oregano and oil. Season with pepper. Layer meat and vegetables skewers into a flat dish and coat with marinade. Refrigerate, covered, for 2 hours.
Prepare tzatziki. Peel and halve cucumber. Scrape out seeds with a spoon and grate corsely. Combine with 1 teaspoon of salt and let stand for 10 minutes.
Rinse grated cucumber in a colander and squeeze. Mix in a bowl with yogurt. Peel garlic and squeeze through a garlic press. Add to yogurt mixture. Add vinegar and olive oil and season with salt and let rest.
Remove lamb skewers from marinade, drain briefly and season with salt. Grill meat and vegetables on the hot grill for 6 to 8 minutes, turning often. Serve with tzatziki.