Lamb kebabs with tzatziki
Prep
15 mins
Cook
10 mins
Servings
4
Difficulty
Medium
These lamb kebabs are one of my go to weeknight dinners when I want something that feels special but doesn't demand hours in the kitchen. The whole thing comes together in just 25 minutes, which is perfect for busy evenings. I love using lamb leg steaks because they're affordable and cook beautifully on the grill, getting tender and juicy with that wonderful smoky char. The cumin and oregano create this amazing Mediterranean flavor that makes you feel like you're eating at a proper Greek taverna. Plus, lamb is packed with iron and B vitamins, so you're getting real nutrition alongside pure comfort. Serve it all in warm pittas with cool, creamy tzatziki and you've got an honest, delicious meal that'll impress anyone at your table.
Ella x
Ingredients
- 2 tbspolive oil
- 2 clove/sgarlic(crushed)
- 2 tspground cumin
- 2 tspdried oregano
- 700 gramslamb leg steaks(cut into bitesized pieces)
- 2red peppers(seeded and diced)
- 2small red onions(peeled and cut into wedges)
- 4essential white pittas(to serve)
- 200 gramstzatziki(to serve)
Detail level
Instructions
- 1
Whisk together the oil, garlic, cumin and oregano in a large bowl. Add the lamb, peppers and onions, and toss to combine. Cover and chill in the fridge for 2 hours, or overnight if possible.
- 2
Remove the lamb from the fridge 10 minutes before cooking and season. Preheat a griddle pan or barbecue to a high heat, then thread the marinated lamb onto the prepared skewers, alternating with pieces of pepper and onion.
- 3
Cook the kebabs for 7-10 minutes, turning regularly, until just cooked. Warm the pittas. Serve the kebabs with spoonfuls of tzatziki and slices of warm pitta bread – plus a little Greek salad if you wish.
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