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Grilled Greek Lamb & Veggie Kebabs with High-Protein Tzatziki

Print Recipe
Yield 4
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 45 minutes

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.