Greek Style Lamb Kabobs With Pita and Tzatziki Sauce

Greek style lamb kabobs with pita and tzatziki sauce

Lauri Patterson / Getty Images

  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Servings: 8 servings

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/450 g. boneless lamb leg (or shoulder cut into 1 1/2-in. cubes)
  • 24 grape cherry tomatoes
  • 24 (1 1/2-in.) chunks of onion
  • 4 garlic cloves (minced)
  • 1 bunch fresh oregano
  • 2 tablespoons lemon juice (1 lemon, juiced)
  • 1/2 cup/120 mL extra virgin olive oil
  • Dash kosher salt (or to taste)
  • Dash freshly ground black pepper (or to taste)
  • 8 large pitas
  • For the Tzatziki Sauce:
  • 3 cups/700 mL plain yogurt
  • 2 tablespoons lemon juice (1 lemon, juiced)
  • 2 medium cucumbers (peeled, halved, seeded and diced)
  • 1 tablespoon/15 mL fresh mint leaves (finely chopped)
  • Dash kosher salt (or to taste)
  • Dash freshly ground black pepper (or to taste)

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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