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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.