INGREDIENTS
- 2 lbs lamb kabob meat, cubed
- Zest and juice of 1 lemon
- 4 cloves garlic, grated
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 6 pita breads
- 3 tbsp melted butter
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 2 tbsp fresh dill, chopped
- Cherry tomatoes, red onion, and fresh mint, for serving
DIRECTIONS
Whisk together the lemon zest, lemon juice, garlic, oregano, cumin, salt, pepper, and olive oil. Toss the lamb cubes in the marinade, cover, and refrigerate at least 4 hours or overnight.
For the tzatziki, combine the yogurt, grated cucumber, garlic, and dill in a bowl. Refrigerate until ready to serve.
Thread the lamb onto skewers. Grill over high heat, turning every 2-3 minutes, until charred on all sides and cooked to your liking, about 10-12 minutes total.
Brush the pita with melted butter and warm briefly on the grill. Spread with tzatziki, top with the grilled lamb, tomatoes, red onion, and mint.
Note: USDA recommends lamb be cooked to an internal temperature of 145°F with a 3 minute rest.
Explore more skewer-ready cuts in our lamb selection.