How To Make Lamb Kabobs with Tzatziki Sauce

Kabobs of all shapes and sizes are an amazing way to enjoy the protein (and veggies) in your life. But if you want to keep it traditional—there’s nothing more enjoyable than some skewers of tender, juicy, marinated lamb. Don’t have access to lamb or looking for a more affordable option? Beef works too! Start by mixing a marinade of tons of garlic, dried and fresh herbs, scallion, lemon juice and olive oil and then let the meat sit in it for a minimum of 6 hours. Trust us, if you’re going for the full effect do it for at least 12 hours. Then, if you’re the grilling type, get your fire going, soak your wooden skewers and slide those babies on there. Throw them on the grill (or in the oven like we did here) and let them do the rest of the hard work. Throw together the ingredients for the homemade Tzatziki while the kabobs are cooking and in less than 10 minutes, you have a healthy and low-fat meal that takes a total of 20 minutes to prepare. Serve with wild rice, mixed greens salad or oven-roasted potatoes for a choice side!

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From beginners to online culinary school students , this recipe has all the elements of a gourmet meal without all the hassle or long list of ingredients. Learn to cook some juicy lamb kabobs and a zesty Tzatziki sauce with our host in this fun and flavorful episode!


½ cup light olive oil
1 scallion, chopped
¼ cup lemon juice
2 tbsp fresh parsley, chopped
3 garlic cloves, minced
1 tsp salt
1 tsp dried marjoram
1 tsp dried thyme
¼ tsp black pepper
1 pound lamb, boneless and cut into 1 inch cubes

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1. In a large re-sealable plastic bag, combine all ingredients except lamb until thoroughly incorporated. Add in lamb, seal bag and turn a couple of times to coat. Refrigerate for at least 6-8 hours but preferably overnight.

2. When ready to cook, drain and discard marinade. Using metal or soaked wooden skewers, thread the meat onto the skewers leaving about an inch in-between each piece. If grilling, cook for about 8-10 minutes or until a meat thermometer reads 145-160F. If using an oven, preheat oven to 350F and put a little olive oil in bottom. Add skewered kabobs to dish and bake at 350F for 12 minutes for medium rare or 15 minutes for medium, flipping halfway through. While kabobs are cooking, prepare tzatziki sauce.

3. Serve with sauce for dipping.

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Tzatziki Sauce

1 cups plain Greek yogurt
1 cup diced seedless cucumber
2 tbsp fresh lemon juice
2 garlic cloves, minced
2 tbsp chopped dill
Salt & pepper to taste


  1. Combine all the ingredients in a bowl and stir well to combine. Season to taste and chill until ready to serve.

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Special Thanks:

Talent: Lauren Nolan of Lake Shore Lady

Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: “Washing Line” by Philip Guyler

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