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Herbed Lamb Skewers with Minted Tzatziki
1 medium onion, peeled, quartered
4 Tbsp. fresh mint leaves, divided
1/2 cup fresh parsley leaves
1 Tbsp. chopped fresh rosemary
3 Tbsp. olive oil, divided, plus more for oiling the grill
1 1/2 tsp. ground cumin
1/4 tsp. kosher salt, divided, or to taste
1/2 tsp. crushed red pepper flakes
1 lb. boneless lamb stew meat, cut into 16 pieces
3/4 cup plain nonfat Greek yogurt
3/4 cup shredded cucumber
1 clove garlic, minced, or more to taste
1/4 tsp. freshly ground black pepper
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Herbed Lamb Skewers with Minted Tzatziki

Herbed Lamb Skewers with Minted Tzatziki

Herbed Lamb Skewers with Minted Tzatziki
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:29 minutes
  • Cook Time:6 minutes
1. In a food processor, combine onion, 2 Tbsp. of the mint, parsley, rosemary, 2 Tbsp. of the oil, cumin, 1/8 tsp. of the salt, and red pepper flakes. Pulse to blend. The texture will be paste-like, similar to a pesto. Rub this mixture over the lamb pieces. Cover and marinate, refrigerated, at least 3 hours and up to overnight.
2. Prepare tzatziki. Finely chop remaining 2 Tbsp. mint. Add to a medium bowl and mix with yogurt, cucumber, garlic, remaining 1 Tbsp. oil, pepper, and remaining 1/8 tsp. salt. Refrigerate until ready to serve.
3. About 15 minutes before you're ready to grill the lamb, remove from the fridge. Also remove tzatziki from fridge; stir if needed to reblend ingredients. Preheat grill for medium-high heat and soak wooden skewers, if using, in warm water. Skewer 4 pieces of meat onto each skewer; discard any leftover marinade.
4. Oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5 minutes, then serve lamb on or off the skewers. Serve tzatziki in a bowl on the side.
Source: Hannaford fresh Magazine, July - August 2015