Few things beat smoky, charred lamb hot off the grill with a cool, garlicky tzatziki on the side. This dish is simple enough for a weeknight, yet impressive enough for a weekend cookout. The flavors are bold but balanced: savory lamb, lemon, herbs, and a creamy cucumber sauce.
You’ll get beautiful texture, vibrant color, and that irresistible grilled aroma. If you love Mediterranean food or just want a fresh twist on grilled meat, these kebabs deliver.
What Makes This Special
These lamb kebabs lean into classic Mediterranean flavors—oregano, cumin, lemon, and garlic—to highlight the meat without overpowering it. The marinade is quick, and the grill does most of the work, adding smoky depth and crispy edges.
Tzatziki brings cooling relief, turning a rich protein into a balanced meal. It’s also flexible: use skewers for a party, or make patties and tuck them into warm pita. This recipe is straightforward, but the payoff is big.
What You’ll Need
- For the Lamb Kebabs:
- 1.5 pounds ground lamb (or lamb leg cut into 1-inch cubes)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small red onion, cut into chunks (if using cubes of lamb)
- 1 red bell pepper, cut into chunks (optional)
- Metal skewers or soaked wooden skewers
- For the Tzatziki:
- 1 cup Greek yogurt (preferably full-fat)
- 1/2 large English cucumber, grated
- 1–2 cloves garlic, finely grated
- 1–2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped (or mint)
- 1 tablespoon olive oil
- Pinch of salt and black pepper
- For Serving:
- Warm pita or flatbread
- Cherry tomatoes, sliced
- Thinly sliced red onion
- Fresh herbs (parsley, dill, or mint)
- Lemon wedges
Instructions
- Prep the cucumber for tzatziki. Grate the cucumber, then squeeze out excess water with your hands or a clean towel.
This keeps the sauce thick and creamy.
- Make the tzatziki. In a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper. Stir until smooth. Taste and adjust with more lemon, salt, or dill.
Refrigerate to let flavors meld.
- Mix the kebab marinade. In a large bowl, whisk together olive oil, garlic, lemon zest and juice, cumin, oregano, smoked paprika, coriander (if using), salt, and pepper.
- Combine with lamb. For ground lamb: Add the lamb to the bowl and gently mix just until combined—don’t overwork it. For cubed lamb: Toss the cubes, onion, and bell pepper in the marinade to coat well.
- Chill. Cover and refrigerate for at least 30 minutes, up to 8 hours. This helps the flavors soak in and firms up the mixture for skewering.
- Preheat the grill. Heat a gas or charcoal grill to medium-high.
Clean and oil the grates to prevent sticking.
- Form the kebabs. For ground lamb: Divide into 8 portions and shape around skewers into oblong logs about 1 inch thick. For cubed lamb: Thread lamb, onion, and pepper pieces onto skewers.
- Grill. Place kebabs on the hot grill. Cook 8–10 minutes total, turning every 2–3 minutes, until nicely charred and cooked to your preferred doneness.
Aim for an internal temperature of 145°F (63°C) for medium.
- Rest the meat. Let kebabs rest 5 minutes off the heat. This keeps them juicy when you slice or serve.
- Serve. Spoon tzatziki into a bowl. Pile kebabs onto a platter with warm pita, tomatoes, sliced red onion, herbs, and lemon wedges.
Add a drizzle of olive oil over the top if you like.
How to Store
- Cooked kebabs: Refrigerate in an airtight container for 3–4 days. Reheat gently on a skillet or in a 325°F oven until warmed through.
- Tzatziki: Keep covered in the fridge for up to 3 days. Stir before serving—some separation is normal.
- Freezing: Cooked lamb freezes well for up to 2 months.
Tzatziki does not freeze well due to the yogurt; make that fresh.
- Make-ahead tip: Mix the lamb and shape the skewers a day in advance. Store covered and grill right before serving.
Health Benefits
- High-quality protein: Lamb provides complete protein to support muscles and satiety.
- Vitamin and mineral boost: Lamb offers iron, zinc, and B vitamins, especially B12, which supports energy and brain health.
- Healthy fats: Olive oil and full-fat yogurt add satisfying fats that help absorb fat-soluble vitamins and keep you full.
- Probiotics and fiber: Greek yogurt may contain beneficial cultures, and the cucumber, onion, and herbs add hydration and fiber.
- Balanced plate: Pairing protein with fresh produce and herbs creates a nutrient-dense meal without feeling heavy.
What Not to Do
- Don’t overwork the ground lamb. Overmixing makes the kebabs dense and tough.
- Don’t skip salting. Proper seasoning brings out the lamb’s natural richness.
- Don’t grill on dirty grates. Kebabs can tear and stick. Clean, oil, and preheat for good sear and easy release.
- Don’t rush the rest. Cutting too soon releases precious juices.
Give it a few minutes.
- Don’t water down the tzatziki. Always squeeze the cucumber dry to avoid a thin, runny sauce.
Variations You Can Try
- Herb swap: Use fresh mint and parsley instead of oregano for a brighter, garden-fresh flavor.
- Spice it up: Add a pinch of cayenne or Aleppo pepper to the marinade for gentle heat.
- Pistachio crust: Roll shaped ground-lamb kebabs lightly in crushed pistachios before grilling for crunch.
- Yogurt marinade: For cubed lamb, whisk 1/3 cup yogurt into the marinade to tenderize and add tang.
- Sheet pan option: No grill? Broil on a foil-lined sheet 5–6 inches from the heat, turning for even char.
- Grain bowl: Serve over lemony rice or quinoa with cucumbers, tomatoes, and extra tzatziki.
- Low-carb plate: Skip the pita and add a big Greek salad with olives and feta.
FAQ
Can I use beef or chicken instead of lamb?
Yes. Ground beef works with the same seasonings, and chicken thighs are great for cubed kebabs.
Adjust cooking time: chicken should reach 165°F (74°C), while beef can be cooked similarly to lamb based on your preferred doneness.
What type of lamb is best?
For ground, use an 80–85% lean blend for juicy kebabs. For cubes, boneless leg or shoulder is ideal—they’re flavorful and hold up well on the grill after marinating.
How do I prevent the kebabs from falling off the skewer?
For ground lamb, keep the mixture cold, shape it firmly around flat metal skewers, and chill again before grilling. For cubes, thread pieces tightly with minimal gaps so they support each other as they cook.
Do I need to peel the cucumber for tzatziki?
Not if you’re using an English cucumber.
For regular cucumbers, peel and seed them to avoid bitterness and excess water. Always squeeze out moisture after grating.
What sides go well with these kebabs?
Try warm pita, simple lemon rice, grilled veggies, or a crisp Greek salad. A sprinkle of feta and a few olives add salty richness that pairs perfectly with the lamb.
Can I cook these indoors?
Yes.
Use a grill pan over medium-high heat or broil in the oven. Make sure your kitchen is well-ventilated, and preheat the pan thoroughly to get good sear marks.
How long should I marinate the lamb?
At least 30 minutes helps, but 2–4 hours is better. You can go up to 8 hours.
With yogurt-based marinades, avoid marinating longer than 8–12 hours to prevent a mushy texture.
Is there a dairy-free option for tzatziki?
Use a thick dairy-free yogurt made from coconut or almond. Add a splash of olive oil and extra lemon to mimic the richness and tang of Greek yogurt.
Can I make the kebabs ahead for a party?
Yes. Shape and chill the kebabs, and make the tzatziki a day ahead.
Grill right before serving for the best texture and aroma.
What wine pairs well with lamb kebabs?
Try a medium-bodied red with good acidity, like a Syrah or Grenache. For white wine, a dry Riesling or a citrusy Sauvignon Blanc complements the lemon and herbs.
In Conclusion
Grilled Lamb Kebabs with Tzatziki is a reliable, crowd-pleasing recipe with real Mediterranean character. The marinade is simple, the grill adds smoky charm, and the cool sauce ties it all together.
Whether you’re cooking for two or feeding friends, you’ll get juicy, flavorful results without fuss. Keep the prep simple, let the grill work its magic, and serve with fresh toppings for a complete, satisfying meal.