What the heck is this?
These grilled lamb skewers are what happens when you take juicy, flavorful chunks of marinated lamb, thread them on sticks, grill them to perfection, then dunk them in a creamy, garlicky tzatziki sauce. It’s Mediterranean magic with minimal effort and maximum flavor. Whether you’re firing up the grill for a crowd or just craving something that tastes like summer, this one’s a total showstopper.
Why You’ll Love This Recipe
✔️ Big flavor, simple ingredients
✔️ Perfectly charred on the outside, juicy on the inside
✔️ Pairs beautifully with fresh, tangy tzatziki
✔️ Great for meal prep or outdoor parties
✔️ You feel kinda fancy, but it’s secretly easy
The Good Stuff You’ll Need
For the Lamb Skewers:
– 1.5 lbs lamb shoulder or leg, cut into 1.5-inch cubes
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 3 garlic cloves, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt & pepper, to taste
– Skewers (metal or soaked wooden ones)
For the Tzatziki Sauce:
– 1 cup plain Greek yogurt
– 1/2 cucumber, grated and squeezed dry
– 2 cloves garlic, finely minced
– 1 tbsp olive oil
– 1 tbsp lemon juice
– 1 tbsp chopped fresh dill (or mint)
– Salt & pepper, to taste
Let’s Do This
Step 1: Marinate the Lamb
Toss lamb cubes in olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Cover and marinate in the fridge for at least 1 hour (up to overnight if you’re planning ahead).
Step 2: Make the Tzatziki
Mix the grated cucumber, Greek yogurt, garlic, olive oil, lemon juice, and dill. Add salt and pepper to taste. Chill until ready to serve (it gets better as it sits!).
Step 3: Fire Up the Grill
Preheat your grill to medium-high heat. Thread the marinated lamb onto skewers, leaving a little space between each piece for even cooking.
Step 4: Grill Time
Grill skewers for about 8–10 minutes, turning every few minutes, until the lamb is nicely charred outside and juicy inside. (Internal temp should be around 135°F for medium-rare, 145°F for medium.)
Step 5: Serve It Up
Serve hot with a generous spoonful of tzatziki on the side (or right on top), and maybe some warm pita, rice, or a fresh cucumber-tomato salad.
Serving Suggestions
– Stuff skewers and tzatziki into warm pita for instant souvlaki vibes
– Add a side of lemony roasted potatoes or tabbouleh
– Pair with a crisp white wine or cold beer under the sun
Switch It Up
– Swap lamb for beef, chicken, or even mushrooms for a veggie twist
– Add a pinch of cinnamon or allspice to the marinade for Moroccan flair
– Grill with cherry tomatoes or onion chunks in between for more color and flavor
Make-Ahead Tips
– Marinate the lamb the night before
– Tzatziki can be made up to 2 days in advance
– Leftovers? Use them in wraps, grain bowls, or over salad
Questions People Actually Ask
Q: Can I use store-bought tzatziki?
A: Of course. Homemade is amazing, but no shame in the shortcut game.
Q: What cut of lamb works best?
A: Lamb shoulder is flavorful and tender when grilled, but leg works great too if trimmed and cubed.
Q: Can I make this without a grill?
A: Yep! Use a grill pan or broil them in the oven. Just keep an eye on the cook time.
Grilled Lamb Skewers with Tzatziki Sauce: Like a Greek Vacation on a Stick
- Total Time: 25 minutes
- Yield: 4 servings
Description
These grilled lamb skewers are what happens when you take juicy, flavorful chunks of marinated lamb, thread them on sticks, grill them to perfection, then dunk them in a creamy, garlicky tzatziki sauce. It’s Mediterranean magic with minimal effort and maximum flavor. Whether you’re firing up the grill for a crowd or just craving something that tastes like summer, this one’s a total showstopper.
Ingredients
For the Lamb Skewers:
– 1.5 lbs lamb shoulder or leg, cut into 1.5-inch cubes
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 3 garlic cloves, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt & pepper, to taste
– Skewers (metal or soaked wooden ones)
For the Tzatziki Sauce:
– 1 cup plain Greek yogurt
– 1/2 cucumber, grated and squeezed dry
– 2 cloves garlic, finely minced
– 1 tbsp olive oil
– 1 tbsp lemon juice
– 1 tbsp chopped fresh dill (or mint)
– Salt & pepper, to taste
Instructions
Step 1: Marinate the Lamb
Toss lamb cubes in olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Cover and marinate in the fridge for at least 1 hour (up to overnight if you’re planning ahead).
Step 2: Make the Tzatziki
Mix the grated cucumber, Greek yogurt, garlic, olive oil, lemon juice, and dill. Add salt and pepper to taste. Chill until ready to serve (it gets better as it sits!).
Step 3: Fire Up the Grill
Preheat your grill to medium-high heat. Thread the marinated lamb onto skewers, leaving a little space between each piece for even cooking.
Step 4: Grill Time
Grill skewers for about 8–10 minutes, turning every few minutes, until the lamb is nicely charred outside and juicy inside. (Internal temp should be around 135°F for medium-rare, 145°F for medium.)
Step 5: Serve It Up
Serve hot with a generous spoonful of tzatziki on the side (or right on top), and maybe some warm pita, rice, or a fresh cucumber-tomato salad.
Notes
Marinate the lamb the night before
– Tzatziki can be made up to 2 days in advance
– Leftovers? Use them in wraps, grain bowls, or over salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350 kcal
- Protein: 25g