Grilled Choate Family Farms Kabobs with Tzatziki
Servings: 4
Ingredients
Ingredients
Marinade and Tzatziki:
- 1 cup grated cucumber 1 medium
- 2 cups whole milk Greek yogurt
- 2 tablespoons finely minced garlic about 4 cloves
- 1 tablespoon white wine vinegar
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fresh ground cumin
- 1 tablespoon minced parsley
- 1 tablespoon minced dill
Lamb Kabobs:
- 2 pounds boneless Choate Family Farms Lamb leg meat cut into 1-1/2-inch pieces
- 1 large red onion cut into eighths
Instructions
Directions
For the Marinade and Tzatziki:
- The night before or at least 4 hours ahead of time, prepare marinade and tzatziki. Place grated cucumber in a fine mesh sieve over a bowl; set a plate or other heavy object on top. Refrigerate overnight so cucumber will release its water.
- In a medium bowl, combine yogurt, garlic, vinegar, salt and pepper. Fold in oil. Divide mixture in two. Reserve half for tzatziki; cover and refrigerate. To the marinade, add cumin.
- Toss kabob meat with marinade in a zip-top bag; seal. Refrigerate overnight to marinate.
- Day of, fold pressed cucumber, parsley and dill tzatziki. Add salt and pepper to taste. Chill until kabobs are ready.
For the Lamb Kabobs:
- Prepare a hot grill. Allow coals to get hot enough that you can’t hold your hand four inches above them for more than a few seconds. Bank coals to one side of grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 to 15 minutes before you plan to grill.
- Thread marinated lamb onto skewers alternating with red onion slices. Grill kabobs 2 minutes over high heat, rotate 1/4 turn and grill 2 minutes more; repeat until all sides are grilled. Move kabobs over indirect heat until meat reaches 150°F, 4 to 6 minutes more.
- Serve kabobs immediately with a generous dollop of tzatziki and grilled flatbreads.