lamb kabobs with tzatziki

Poor little lamb now his fleece is all cold

Wakes up in the morning alone

Poor little lamb knows what’s coming

Life is an empty cup

“Poor Little Lamb” by Tom Waits



Mediterranean food always reminds me of my senior year of high school and the starting of what would become a long time friendship with my best man John.  At the time, we both had a passion for good music and greasy gyros. I still recall a wonderful man-date we had at Café Istanbul in West Bend.  It was neither a café nor Instanbul-like as I recall, but the gyros were glorious.  This is my attempt at an Instanbul-like creation, lamb kabobs.  The highlight of this recipe was grinding my own lamb with my new meat grinder!

Serves four


For the lamb kabob:

1 lb. of ground lamb
1/2 onion, finely minced
1/2 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground pepper
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh mint, finely chopped
2 tablespoons of feta cheese, crumbled
½ lemon’s zest
1 egg, beaten


1.    Heat a skillet, grill, or grill pan over high heat
2.    Combine all of the ingredients in a large bowl
3.    Add beaten egg and work the meat mixture until fully incorporated
4.    Form meat into logs around metal skewers
5.    Grill meat on all sides, about one minute per side, about five minutes in all
6.    Remove from skewer and serve

For the tzatziki:

8 oz Greek yogurt
½ cucumber seeded and thinly sliced (allowing to drain on paper towel will create thicker sauce)
Juice of one lemon
1 large clove of garlic, minced
10 leaves of fresh mint, chopped
1 teaspoon salt
¼ teaspoon pepper


1. Combine in a small bowl

***Serve with thinly sliced onions, tomatoes, feta, grilled pita bread and tzatziki

Based on a recipe from

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Filed under Lamb, Meat, Mediterranean, Sauce

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