ROSEMARY CHICKEN KABOBS RECIPES

Name: Lamb Kabobs with Tzatziki Sauce
Prep time: 15 min
Cook time: 8 min
Total time: 1 h 53 min
Yield: 6 servings (makes roughly 12 kabobs)
Cuisine: european
Ingredients: 12 (6-inch) wooden skewers; 1 1/2 pounds ground lamb; 2 scallions, finely chopped; 2 teaspoons onion powder; 2 teaspoons chopped fresh oregano leaves; 1 teaspoon chopped fresh rosemary leaves; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon dried thyme; Salt and freshly ground black pepper; Oil, for brushing; 1 bag pita bread, at least 6 loaves; Tzatziki Sauce, recipe follows; 2 cups Greek strained yogurt; 1/2 cucumber, seeded and chopped; 1 garlic clove; 2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot); 1 teaspoon lemon juice; Salt and freshly ground black pepper

LAMB KABOBS WITH TZATZIKI SAUCE RECIPE | SUNNY ANDERSON ...

Lamb Kabobs with Tzatziki Sauce Recipe | Sunny Anderson ... image

Provided by Sunny Anderson

Categories main-dish

Total Time 1 hours 53 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 6 servings (makes roughly 12 kabobs)

Number Of Ingredients 19

Ingredients

12 (6-inch) wooden skewers
1 1/2 pounds ground lamb
2 scallions, finely chopped
2 teaspoons onion powder
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Oil, for brushing
1 bag pita bread, at least 6 loaves
Tzatziki Sauce, recipe follows
2 cups Greek strained yogurt
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 teaspoon lemon juice
Salt and freshly ground black pepper

Steps:

Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

LAMB KABOBS WITH TZATZIKI SAUCE RECIPE | SUNNY ANDERSO…

Lamb Kabobs with Tzatziki Sauce Recipe | Sunny Anderso… image

Provided by Sunny Anderson

Categories main-dish

Total Time 1 hours 53 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 6 servings (makes roughly 12 kabobs)

Number Of Ingredients 19

Ingredients

12 (6-inch) wooden skewers
1 1/2 pounds ground lamb
2 scallions, finely chopped
2 teaspoons onion powder
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Oil, for brushing
1 bag pita bread, at least 6 loaves
Tzatziki Sauce, recipe follows
2 cups Greek strained yogurt
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 teaspoon lemon juice
Salt and freshly ground black pepper

Steps:

Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

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