Lamb Kebabs with Turkish Flair
A flavorful and aromatic lamb kebab recipe inspired by Turkish cuisine, featuring a zesty marinade and a buttery finish.
Ingredients
- ●1 pound Lamb Shouldercut into 1-inch cubes
- ●1/4 cup Zesty Marinade1/4 cup olive oil, 2 cloves garlic (minced), 1 tablespoon lemon juice, 1 teaspoon paprika
- ●2 tablespoons Butter
- ●1 teaspoon Turkish Spices1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cayenne pepper (optional)
- ●to taste Salt
- ●to taste Pepper
- ●chopped (optional) Fresh Parsley
- ●4-6 slices Pita Breadfor serving
- ●1 cup Tzatziki Saucestore-bought or homemade (see notes)
- ●4-6 Lemon Wedgesfor serving
- ●1 medium Red Onionthinly sliced (optional)
Instructions
- 1
Preheat grill to medium-high heat (400°F/200°C).
- 2
In a large bowl, whisk together marinade ingredients. Add lamb cubes and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- 3
Thread lamb cubes onto skewers, leaving a small space between each piece. Brush with marinade and season with Turkish spices, salt, and pepper.
- 4
Grill lamb kebabs for 8-10 minutes per side, or until cooked to desired level of doneness. Transfer to a plate and let rest for 5 minutes.
- 5
Meanwhile, melt butter in a small saucepan over medium heat. Brush melted butter onto pita bread slices.
- 6
Warm pita bread by wrapping in foil and heating on the grill for 2-3 minutes, or until slightly toasted.
- 7
Assemble kebabs by placing a lamb cube on each pita bread slice, followed by a dollop of tzatziki sauce, a sprinkle of parsley, and a squeeze of lemon juice.
- 8
Serve immediately, garnished with red onion slices if desired.
- 9
Optional: Serve with a side of roasted vegetables or a salad for a well-rounded meal.