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kenyonteam

Grilled Lamb Kebabs

With zesty Greek flavors, these lemon-and-herb marinated lamb skewers are served with grilled halloumi cheese and warm pita breads for a dinner that is sure to please. Store-bought tzatziki sauce cuts down on prep time.

Nov 29 - 25m cook

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Prep time:

30m

Cook time

25m

Total time

55m (+30m marinating time)

Makes

4pp

olive oil
2 tbsp
lemon zest
1 tbsp
lemon juice
2 tbsp
red wine vinegar
1 tbsp
finely chopped fresh oregano
1 tbsp
finely chopped fresh rosemary
1 tbsp
garlic, minced
2 cloves
salt and pepper
1 tbsp, each
boneless lamb sirloin or shoulder, cut into 1-inch chunks
1 lb
chunks red bell pepper (about 1 1/2-inch chunks)
24
chunks onion (about 1 1/2-inch chunks)
24
halloumi cheese, cut lengthwise into 1/2-inch thick slices
8 oz
Greek pita breads
4
tzatziki sauce
1 cup
lemon, cut into wedges
1
skewers
8
1
In a large bowl, whisk together oil, lemon zest, lemon juice, vinegar, oregano, rosemary, garlic, salt and pepper; toss with lamb until well coated. Refrigerate for at least 30 minutes or up to 4 hours.
2
Thread lamb, red pepper, and onion evenly onto skewers.
3
Add 1 cup water to drip tray of Kenyon G2 Grill. Preheat grill to high heat.
4
Place lamb kebabs on grill. Cover and cook, turning occasionally, for 12 to 15 minutes or until well marked and instant-read thermometer inserted in center registers 160°F for medium, or cook as desired.
5
Meanwhile, grill halloumi for 2 to 3 minutes per side or until grill marked. Grill pita breads for 1 to 2 minutes or until warmed through.
6
Serve grilled kebabs with halloumi, pita breads, tzatziki and lemon wedges.

TIP

If using bamboo skewers, soak for at least 30 minutes to avoid charring on grill.

TIP

Serve kebabs with halved cherry tomatoes, sliced cucumber and black olives, as well, if desired.

TIP

Substitute tahini sauce spiked with a little harissa for tzatziki sauce if desired.

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