Lamb Kebabs with Tzatziki

By Julie Van Rosendaal on September 29, 2015


Lamb kebabs make a deliciously different dinner – and something new to toss on the grill. Serve them as an appetizer or the main event, drizzled with garlicky tzatziki, or served alongside for dipping. These ones using ground lamb are reminiscent of Moroccan koftas.


Lamb kebabs:

1 lb (454 g) ground lamb
1/2 cup (125 ml) fresh breadcrumbs
1 large egg
1/3 cup (85 ml) crumbled feta
1/4 cup (60 ml) currants or chopped raisins
1 garlic clove, crushed
1 tbsp (15 ml) chopped fresh mint or oregano
salt and freshly ground black pepper


1/2 English cucumber
1–2 cups (250-500 ml) plain Greek yogurt
2 tbsp (30 ml) lemon juice
2 garlic cloves, crushed
pinch salt


Soak 8 long bamboo skewers in water for at least 20 minutes. In a medium bowl combine the lamb, breadcrumbs, egg, feta, currants, garlic, mint, salt and pepper. Take a small handful of the mixture and shape it around the pointed end of the skewer, forming it like a long meatball. Place on a parchment-lined sheet and preheat the oven to 425°F or preheat the grill to medium-high.

Grill the lamb kebabs for 5–7 minutes, turning often, until charred and cooked through. (Alternatively, roast in the oven for 10–15 minutes, until cooked through.)

To make tzatziki, coarsely grate the cucumber onto a double thickness of paper towel; let it sit for a minute, then gather up into a bundle and squeeze out as much liquid as you can. Transfer the grated cucumber to a medium bowl and stir in the yogurt, lemon juice, garlic and salt. Cover and refrigerate for an hour, or up to three days.

Serve kebabs warm, with tzatziki.

Serves 6.

Per serving (with 3 tbsp tzatziki):

257 calories, 11.2 g fat (6 g saturated fat, 4.5 g monounsaturated fat, 0.8 g polyunsaturated fat), 104 mg cholesterol, 24.5 g protein, 10.7 g carbohydrate, 0.6 g fibre.

Originally published in ParentsCanada magazine, October 2015.

By Julie Van Rosendaal| September 29, 2015

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