Greek Style Lamb Kabobs With Pita and Tzatziki Sauce

Greek style lamb kabobs with pita and tzatziki sauce

Lauri Patterson / Getty Images

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 8 servings
Nutrition Facts (per serving)
575 Calories
26g Fat
65g Carbs
27g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 575
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 34%
Cholesterol 58mg 19%
Sodium 465mg 20%
Total Carbohydrate 65g 24%
Dietary Fiber 8g 27%
Total Sugars 17g
Protein 27g
Vitamin C 113mg 566%
Calcium 278mg 21%
Iron 4mg 24%
Potassium 897mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This great lamb recipe from the American Lamb Board makes a fantastic pita sandwich. Keep your kebabs the width of your pita so you can simply slide the skewer off into your sandwich. This is one of a few different ways you can make delicious Greek kebabs.


  • 1 pound boneless lamb leg, or shoulder, cut into 1 1/2-inch cubes

  • 24 grape tomatoes, or cherry tomatoes

  • 1 to 2 onions, cut into 24 1 1/2-inch chunks

  • 4 cloves garlic

  • 1 teaspoon fresh oregano

  • 2 tablespoons lemon juice

  • 1/2 cup extra-virgin olive oil

  • 1 dash kosher salt, or to taste

  • 1 dash freshly ground black pepper, or to taste

  • 8 large pitas

For the Tzatziki Sauce:

  • 3 cups plain yogurt

  • 2 tablespoons lemon juice

  • 2 medium cucumbers, peeled, halved, seeded, and diced

  • 1 tablespoon fresh mint leaves, finely chopped

  • 1 dash kosher salt

  • 1 dash ground black pepper

Steps to Make It

  1. Combine garlic, oregano, lemon juice and olive oil in a small bowl.

  2. Season marinade with kosher salt and freshly ground black pepper.

  3. Add lamb cubes; toss to coat.

  4. Cover and marinate in refrigerator 4 to 6 hours.

  5. Drain meat cubes; discard marinade.

  6. Thread lamb, tomatoes, and onion onto skewers.

  7. Grill on medium heat for 12 to 15 minutes or to the desired degree of doneness; a reliable thermometer should register 145 F/65 C for medium-rare, 160 F/70 C for medium or 170 F/75 C for well.

  8. Turn kabobs several times, brushing with marinade.

  9. Serve with warm pita bread and Tzatziki sauce.

For Tzatziki Sauce

  1. Put all of the ingredients in a mixing bowl and combine with a fork.

  2. Refrigerate for at least 1 hour to allow flavors to marry.

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