A Balanced Dinner Worth Craving
If you’ve been stuck in the “grilled chicken again?” dinner loop, babe—it’s time to level up. These grilled lamb kebabs with homemade high-protein tzatziki are flavor-packed, feel-good, and full-on main character energy without a side of food guilt. 😮💨
We’re talking juicy marinated lamb, charred veggies, and a cool, creamy Greek yogurt sauce that tastes like summer in a bowl. But here’s the best part: this is exactly the kind of meal that fits into the Body Confidence lifestyle—balanced, satisfying, and actually doable for your real-life schedule.
Because let’s be honest, you’re not trying to become a full-time chef. You just want to feed yourself (and maybe your fam) something that feels nourishing and fun. Something that tastes like “I’ve got my life together,” even if the laundry pile says otherwise.
This recipe was made for busy women like you—juggling 87 tabs open in your brain, craving something flavorful, but still trying to keep your wellness goals in sight. It’s the kind of meal that feels indulgent but still supports your energy, confidence, and progress.
Plus, the tzatziki? She’s not just a side girl. With 2 cups of Greek yogurt, this high-protein dip brings serious glow-up power to your plate—no protein powder or macros tracker required.
So if you’ve been looking for that sweet spot between comfort food and confident choices, this is your sign. These lamb kebabs are calling your name. 🍋🔥
Why This Recipe Works for Busy Women Who Want Results
You’ve got goals. You’ve got responsibilities. And most days, you’ve got about 12 minutes to figure out what’s for dinner before someone small starts asking for snacks again. 😅
That’s exactly why these grilled lamb kebabs with high-protein tzatziki are a game-changer for women like Lo—ambitious, exhausted, craving balance, and not here for the sad salad life.
This recipe isn’t about perfection. It’s about choosing something that feels aligned with your lifestyle and your values. You want to feel energized after dinner, not bloated. You want to enjoy your food, not track it in an app until your soul dies. You want confidence—not just in how you look, but in the choices you’re making daily.
✨ Here’s why this recipe slaps for your goals:
- It’s rich in protein (hi, Greek yogurt & lamb) which means you stay full and satisfied longer.
- The marinade does the heavy lifting—prep it earlier, and dinner comes together in minutes.
- You can batch it or double it for meal prep that doesn’t taste like cardboard.
- And most importantly? It feels indulgent but fuels your progress.
You don’t need another extreme diet or Pinterest meal plan that takes an hour and a half. You need real food that fits your real life. This recipe? It understands the assignment. 💁♀️
The Ingredients You’ll Need
Before you start skewering like a summer goddess, let’s round up everything you’ll need for these Mediterranean-inspired lamb kebabs with high-protein tzatziki. Most of it is pantry-friendly, and the rest is just a quick grocery run away.
For the Marinade:
- 1 teaspoon ground coriander
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- Juice of 1 lemon
- ¼ cup olive oil (plus extra for brushing)
For the Kebabs:
- 2 lbs boneless leg of lamb, trimmed + cubed
- 1 large red onion, chopped
- 1 small zucchini, thickly sliced
- 8 oz mushrooms, halved or quartered
- 1 small eggplant, chopped
- 2 bell peppers, chopped
- Metal or soaked bamboo skewers
For the High-Protein Tzatziki:
- 2 cups plain Greek yogurt
- 1 large cucumber, grated + drained
- ⅓ cup fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 2 garlic cloves, grated
- 1 tbsp olive oil
- ½ tsp sea salt
- Zest + juice of 1 lemon
Part 1: Marinate + Assemble the Kebabs
- Make the marinade: In a large bowl, whisk together the coriander, garlic powder, oregano, cumin, smoked paprika, salt, lemon juice, and olive oil until emulsified and smelling like vacation.
- Toss in the lamb: Add your cubed lamb and toss until fully coated. Cover and marinate in the fridge for at least 1 hour, but overnight? Chefs kiss.
- Prep your veggies: While the lamb’s marinating, chop the red onion, zucchini, mushrooms, eggplant, and bell peppers. Try to keep them similar in size to the lamb chunks for even cooking.
- Assemble your skewers: Thread lamb and veggies alternately onto skewers—go wild with color combos. (If using bamboo skewers, don’t forget to soak them for 30 min beforehand!)
Part 2: Grill + Whip Up That Tzatziki
- Grill time: Heat your grill (or grill pan!) over medium-high heat. Brush grates or pan with olive oil to prevent sticking.
- Grill the kebabs: Place skewers directly on the grill and cook for 10–12 minutes, turning occasionally, until the lamb is nicely charred and veggies are tender-crisp.
- While they cook, make your tzatziki: In a bowl, mix together Greek yogurt, grated cucumber (make sure it’s well-drained!), dill, mint, garlic, olive oil, sea salt, lemon zest + juice. Stir until creamy and dreamy.
- Taste + adjust: Add more lemon or salt if needed—you’re the chef now. Chill the sauce while you finish the kebabs.
- Serve it up: Remove skewers from the grill and serve immediately with a generous scoop of tzatziki. Optional but encouraged: toasted pita, herbed couscous, or a crisp cucumber salad on the side.
High-Protein Tzatziki That’s Actually Worth the Hype
Okay, let’s talk about the real MVP of this recipe: high-protein tzatziki. She’s cool, creamy, and secretly jacked with Greek yogurt gains. 🤭 And unlike the sad store-bought tubs that taste like sour milk and regrets, this version is bold, bright, and packed with fresh herbs and lemony goodness.
Let’s be real: Lo doesn’t have time for complicated sauces or random ingredient runs. But THIS? This dip is:
- Meal-prep friendly
- No blender required
- Delicious on literally everything (hi, grain bowls, roasted potatoes, and next-day wraps)
The base is simple—just thick, plain Greek yogurt (for that major protein punch), a grated cucumber (make sure to drain it or the sauce gets watery!), and all the good stuff: fresh dill, mint, garlic, olive oil, and lemon zest + juice. It’s bright, refreshing, and exactly what your grilled lamb wants to be dipped in.
The best part? This tzatziki also doubles as a gut-friendly snack. Pair it with sliced veggies or crackers and boom—you’ve got a protein-rich bite that doesn’t taste like “diet food.”
This isn’t just a side. It’s a confidence builder. 💅
Make It a Full Meal
So you’ve got your juicy lamb kebabs. You’ve got your dreamy high-protein tzatziki. But let’s level up the vibes with some easy sides that turn this into a full-on Balanced Girl Dinner Moment™.
Whether you’re feeding the fam or just plating up something pretty for yourself (we love a solo dinner party), here’s how to complete the meal:
Perfect Pairings:
- Toasted Pita or Warm Naan – slice and warm it up to scoop all that tzatziki perfection.
- Cucumber + Tomato Salad – quick toss of cukes, cherry tomatoes, red onion, lemon juice, olive oil, and a sprinkle of feta.
- Herbed Couscous or Quinoa – adds fiber + texture. Pro tip: stir in chopped parsley and a squeeze of lemon.
- Roasted Sweet Potatoes – they balance the savory spice of the lamb like a dream.
- Hummus & Veggie Plate – great if you’re serving a crowd or doing a build-your-own platter.
This is that “I made this from scratch and it was easy” kind of meal. It feels indulgent, it is balanced, and it leaves you satisfied without the bloat or regret. Win-win-win.
From Grill Night to Lunch Box: Leftovers That Slay
You already know we’re not about wasting food—or flavor. So if you’ve got leftover lamb kebabs and tzatziki in your fridge, you’ve got options. Like, full-on remix queen energy.
These leftovers aren’t just reheated. They’re repurposed into balanced, high-protein meals that feel brand new with almost zero effort (aka Lo’s dream).
Here’s how to make the most of what’s left:
Easy Leftover Remix Ideas:
- Power Bowl: Chop the kebabs and layer with quinoa, arugula, roasted veggies, and a tzatziki drizzle.
- Pita Pocket Lunch: Stuff warm pita with chopped lamb, cucumber, red onion, and a big scoop of tzatziki.
- Mediterranean Lettuce Wraps: Swap tortillas for romaine or butter lettuce leaves for a low-carb bite.
- Flatbread Pizza: Spread tzatziki on naan, top with lamb and veggies, then bake for 10 minutes.
- Snack Plate: Lamb slices + tzatziki + carrots + olives + crackers = adult Lunchable VIBES.
Store the kebabs in an airtight container in the fridge for up to 3 days. Tzatziki will keep for 4–5 days (if it lasts that long). These leftovers are so good, you might low-key start planning for extras.
Final Thoughts + Your Next Step
If you’ve made it this far, congrats. You’ve got yourself a go-to dinner that checks every box: flavorful, balanced, high-protein, easy-ish, and straight-up beautiful on a plate. Like… main character dinner energy, ya know?
These grilled lamb kebabs with homemade tzatziki aren’t just a recipe—they’re a reminder that eating well doesn’t mean eating bland. That nourishing your body can look indulgent, feel exciting, and taste like something you’d order at that trendy Mediterranean spot downtown (but without the $22 price tag and parking struggle).
Whether you’re making this for the fam, meal prepping like a pro, or treating yourself to a grown-up dinner that feels ✨put together✨—this recipe gets it. It supports your goals without stealing your joy.
And if this kind of balanced, confidence-building food is your vibe? You’re gonna love everything we’ve got going on inside the Body Confidence blog + community.
✨ Want more recipes, meal ideas, and mindset tips that actually fit your life? [Sign up for the newsletter here]. We drop the good stuff weekly. No fluff, just real-talk and results.
P.S. Don’t forget to pin this post for later or share it with your group chat foodie bestie—because life’s too short for boring dinners.
The Plan Twice Method gives you a simple, flexible plan that works for real life—plus a smart little tool (hi, Penny 💅🤖) that builds your week for you.
Less stress. More done-for-you dinners. You in?
Equipment & Tools
Grilled Greek Lamb & Veggie Kebabs with High-Protein Tzatziki
Print Recipe
Ingredients
For The Marinade
- 1 tsp Ground Coriander
- 2 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1/2 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 1 Lemon (juiced)
- 1/4 cup Olive Oil
For The Kebabs
- 2 lbs Boneless Leg of Lamb (trimmed and cubed)
- 1 large Red Onion
- 1 small Zucchini
- 8 oz Mushrooms
- 1 small Eggplant
- 2 Bell Peppers
For The High-Protein Tzatziki
- 2 Cups Plain Greek Yogurt
- 1 Large Cucumber
- 1/3 Cup Fresh Dill (chopped)
- 1 tbsp Fresh Mint (chopped)
- 2 Garlic Cloves (grated)
- 1 tbsp Olive Oil
- 1/2 tsp Sea Salt
- Zest & Juice of 1 Lemon
Instructions
- 1. In a large bowl, combine all marinade ingredients (ground coriander, garlic powder, dried oregano, ground cumin, smoked paprika, kosher salt, lemon juice, and olive oil).
- 2. Add the lamb cubes and mix until fully coated.
- 3. Cover and marinate at room temperature for at least 30 minutes, or refrigerate for several hours or overnight for deeper flavor.
- 4. While the lamb marinades, grate the cucumber using a box grater or food processor.
- 5. Transfer the grated cucumber to a paper towel or clean kitchen towel and squeeze out excess moisture.
- 6. In a mixing bowl, combine the drained cucumber with Greek yogurt, fresh dill, mint, grated garlic, olive oil, salt, lemon zest, and lemon juice.
- 7. Stir the tzatziki until well mixed, then cover and refrigerate for at least 30 minutes (or overnight) to allow the flavors to develop.
- 8. Preheat your grill to medium-high heat.
- 9. Thread the marinated lamb cubes and vegetables (such as red onion, zucchini, mushrooms, eggplant, and bell peppers) onto skewers, alternating ingredients for even cooking.
- 10. Brush the assembled skewers lightly with olive oil to prevent sticking.
- 11. Increase grill heat to high and place the skewers on the grill. Immediately reduce heat to medium.
- 12. Grill the kabobs for 8–12 minutes, turning every 2–3 minutes until evenly charred and cooked to your desired doneness.
- 13. Use an instant-read thermometer to check the internal temperature of the lamb: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, 170°F (77°C) for well-done
- 14. Once cooked, remove the kabobs from the grill and let them rest for a few minutes.
- 15. Serve the grilled lamb and vegetables with a generous spoonful of chilled tzatziki. Optional: serve with warm pita, rice, or a fresh salad on the side.
Notes
Ingredient Notes:
- Lamb (Boneless Leg of Lamb): Lamb is a flavorful, nutrient-rich protein that’s high in iron, zinc, and B vitamins. Choosing boneless legs allows for easier trimming and uniform cubing for kabobs. For best results, select pasture-raised lamb when available.
- Olive Oil: A heart-healthy fat rich in antioxidants and anti-inflammatory compounds. Used in both the marinade and for grilling to help prevent sticking and enhance flavor.
- Lemon Juice & Zest: Adds brightness and acidity to balance the richness of the lamb and yogurt. Freshly squeezed juice and zest offer more vibrant flavor than bottled alternatives.
- Garlic: Used both in dry form for the marinade and fresh in the tzatziki. Garlic supports immune health and provides a signature Mediterranean flavor profile.
- Greek Yogurt: Packed with protein and probiotics, Greek yogurt creates a rich, creamy tzatziki with staying power. Choose unsweetened varieties with live cultures.
- Cucumber: Hydrating and cooling, cucumber adds texture and freshness to the tzatziki. Grating and draining it removes excess moisture for a thicker sauce.
- Fresh Dill & Mint: These herbs offer vibrant, cooling notes that enhance the freshness of the tzatziki. Dill is slightly tangy while mint adds a subtle sweetness.
- Spices: Coriander, cumin, oregano, and smoked paprika are warming spices that add depth and aromatic complexity to the marinade. Use ground spices for even coating and bold flavor.
- Grilled Vegetables: Red Onion, zucchini, mushrooms, eggplant, bell peppers provide a colorful, nutrient-dense mix of fiber-rich vegetables that grill well and pair beautifully with lamb. Cut into uniform sizes for even cooking on skewers.
Customization Ideas:
- Protein Options: You can substitute the lamb with chicken, beef, or tofu to accommodate different dietary preferences.
- Scaling: To make party-size servings, simply double the ingredients in the recipe.
- Meal Prep: You can marinate the lamb and prepare the vegetables in advance, then store them in containers so they’re ready to quickly assemble and grill when needed.
- Substitutes: To make the tzatziki dairy-free, simply use a dairy-free yogurt alternative in place of traditional Greek yogurt. For a different vegetable option, you can substitute the eggplant with cherry tomatoes or squash.
Storage Instructions:
- Refrigerator: Store the cooked kabobs in airtight containers and refrigerate for up to four days. The tzatziki can be kept in the refrigerator for up to five days.
- Freezer: Uncooked marinated lamb can be frozen for up to two months. Leftover grilled lamb should be frozen separately, but the tzatziki should not be frozen, as the dairy may separate.
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