Yogurt Marinated Lamb Kebabs with Tzatziki
- 1 cup plain low-fat yogurt
- 2 tbsp olive oil
- 1 teaspoon lemon zest
- 2 tbsp freshly squeezed lemon juice (2 lemons)
- 1 tablespoons dried rosemary, roughly chopped
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 pounds top round lamb, cut into 2 inch pieces
- 2 cups plain Greek yogurt
- 1/2 English Cucumber, peeled, seeded, and diced - about 1 cup
- juice of 1 lemon plus more if needed
- 3 cloves garlic, finely minced
- 2 tablespoon chopped fresh dill
- salt and pepper to taste
- This recipe is gluten-free
- Produce
- Dill, fresh (2 tablespoon)
- English cucumber, peeled, seeded, and diced - about 1 cup (1/2)
- Garlic (3 cloves)
- Lemon, zest (1 teaspoon)
- Lemon, juice of (1)
- Rosemary, dried (1 tablespoons)
- Meat
- Top round lamb (1 pounds)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Olive oil (2 tbsp)
- Salt, coarse (1 teaspoon)
- Salt and pepper (1)
- Drinks
- Lemon juice, freshly squeezed (2 tbsp)
- Dairy
- Greek yogurt, plain (2 cups)
- Yogurt, plain low-fat (1 cup)
Preparation
Read recipe preparation on whatsgabycooking.com
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Recipe Stats
Published April 30, 2012 (9 months ago).
66 people saved this recipe.
