Greek · main

Grilled Lamb Kebabs with Tzatziki

Grilled Lamb Kebabs with Tzatziki reads citrus 5.5, sourness 5.2 and richness 4.7 on Palate's 0–10 flavor X-ray — a Greek main, about 3 hr 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.2 / 10
• Sweet & Fruity — 3.3 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 5.0 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.2 · Richness 4.7 · Umami 4.6 · Salinity 4.4 · Allium 3.7 · Herbaceous 3.0 · Earthy 2.9 · Sweetness 2.7 · Warm Spice 2.1 · Fruity 2.0 · Funk & Ferment 1.7 · Bitterness 1.4 · Nutty 1.2 · Floral 0.9 · Heat 0.8 · Smoke 0.6

What's in it (14)

• boneless lean lamb stew meat — 907 g
• olive oil — 54 g
• garlic — 12 g
• lemon juice — 44 g
• red wine vinaigrette — 15 g
• dried leaf oregano — 3 g
• cumin — 5 g
• salt — 10 g
• black pepper — 3 g
• red onion — 110 g
• red bell peppers — 200 g
• english cucumber — 200 g
• nonfat plain yogurt — 355 g
• dill — 4 g

Time & effort: about 3 hr 15 min (40 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 154.4 kcal, 13.8 g protein, 9.1 g fat, 3.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a large bowl, whisk together 3 tablespoons of the olive oil, 3 minced garlic cloves, 2 tablespoons of the lemon juice, the red wine vinegar, oregano, cumin, 1 teaspoon of the salt, and the pepper.
2. Add the lamb cubes to the marinade and toss until every piece is coated. Cover and refrigerate at least 2 hours and up to 8 hours (much longer starts to turn the texture mushy from the acid).
3. While the lamb marinates, toss the grated cucumber with 1/2 teaspoon of the salt in a fine-mesh strainer set over a bowl. Let it sit 15 minutes, then gather it in a clean kitchen towel and squeeze firmly until no more liquid runs out.
4. In a medium bowl, stir together the squeezed cucumber, yogurt, remaining garlic clove, remaining 1 tablespoon lemon juice, remaining 1 tablespoon olive oil, dill, and remaining 1/2 teaspoon salt. Cover and refrigerate; the tzatziki tastes better after at least 30 minutes, so make it well ahead if you can.
5. About 30 minutes before you plan to grill, pull the lamb from the refrigerator so it loses its chill and cooks more evenly. Heat a grill (or a ridged grill pan) to high, 450-500°F, and scrape and oil the grates well.
6. Thread the lamb, red onion, and bell pepper onto skewers, alternating pieces and leaving a small gap between each so heat reaches all sides.
7. Grill the skewers, turning every 2-3 minutes, until deeply charred in spots on all sides and an instant-read thermometer inserted into a piece of lamb reads 130-135°F for medium-rare, 8-10 minutes total.
8. Transfer the skewers to a plate, tent loosely with foil, and let rest 5 minutes; the internal temperature will climb to about 140-145°F as it rests.
9. Season the lamb with a pinch more salt to taste and serve the skewers hot alongside the chilled tzatziki, with warm pita on the side if you like.

Dishes with a similar flavor shape

• Lamb Souvlaki with Tzatziki — Greek
• Lamb Kofta with Cucumber Tomato Salad — Middle Eastern
• Grilled Halloumi Gyros with Tzatziki — Greek
• Huevos Rancheros with Black Beans — Mexican
• Chicken Quesadillas with Melted Pepper Jack — Tex-Mex

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.