Grilled Lamb Shish Kebab

QSis

QSis

Grill Master
Staff member
NCT Patron
lilbopeep said:
I would love all the recipes to make this.
Click to expand...
Grilled Lamb Shish Kebab

Magnificent Marinade https://netcookingtalk.com/forums/threads/magnificent-marinade.27161/

Tzatziki https://netcookingtalk.com/forums/threads/tzatziki.35736/

Make the marinade the night before grilling.

Trim as much of the fat and silver skin off the boneless leg of lamb as you can. Cut lamb into 1 inch pieces and place in marinade. Refrigerate overnight.

Cut up a couple of colorful peppers and a couple of Vidalia onions into 2 inch pieces. Toss into a large bowl. Add some button mushroom caps. Add a splash of water. Microwave vegs for about 3 minutes, to soften.

Drain meat, saving marinade. Thread vegs and meat on skewers (put cherry tomatoes on their own skewers, since they cook faster).

Prep grill on high.

Brush saved marinade over all the skewers and grill until nicely charred.

Serve shish kebab in pita bread or over rice. Top with tzatziki.

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Lee
 
Last edited:
Tzatziki
Here's a recipe for it that was part of a Greek recipe Sharon posted.


hungryhappens.net

Easy Greek Tzatziki Sauce

Every Greek table needs a flavor packed creamy yogurt sauce! This tzatziki is the sauce in Greek cuisine you can’t live without. It goes on anything and everything. Its a dip with some pita chips or a topping on your grilled chicken. And the amazing part is that it’s totally healthy and good for...
hungryhappens.net hungryhappens.net

  • 1 large cucumber, peeled, seeded + shredded
  • salt to taste
  • 10 oz Greek yogurt
  • 2 tbs fresh dill, chopped
  • 2 tbs olive oil
  • 1-2 tsp red wine vinegar
  • 2 cloves garlic, crushed

Instructions​

  • Gently pat the cucumber shreds with paper towel to absorb as much liquid as possible, but you still want the cucumber to have some moisture to it.
  • In a resealable container, mix the yogurt, dill, oil, garlic, red wine vinegar and salt to taste. Lastly fold in the cucumber until combined. Taste the tsatziki and adjust anything if needed.
  • Cover and refrigerate for at least 30 minutes to allow flavors to meld.
 
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