Lamb Kebabs with Greek Yogurt Cucumber Dill Sauce
This fresh, flavorful dish use sour Farmstyle Greek Yogurt twice, as a marinate for ultra tender grilled lamb and in the cucumber dill sauce for an extra rich, creamy texture.
“Tillamook Yogurt is not just for breakfast and sweets. It is a great staple for lunches and dinners. For me, having this base in my fridge becomes a go-to for all meals. It can be used for my favorite smoothie or yogurt bowl, but more specifically, for those savory notes of dips and marinades for meat! That’s what I love teaching people, take that yogurt, and go savory!”
- Ashley Marti
Let's Make This Recipe!
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Step 1
In a large mixing bowl, combine all ingredients for greek yogurt marinade.
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Step 2
Pour yogurt marinade into gallon size zip lock bag and add boneless lamb cubes.
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Step 3
Allow to sit for at least an hour.
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Step 4
While the meat is marinating, prepare the cucumber dill sauce by combining all ingredients in a medium size bowl. Place in refrigerator to chill and allow flavors to combine while the lamb kebabs are grilling.
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Step 5
Oil a grill pan generously and put over medium-high heat.
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Step 6
Spear marinated lamb cubes onto skewers and place on hot grill pan in batches, making sure to not overcrowd the pan. Grill for 4 minutes, then flip and cook for another 4 minutes until all kebabs are cooked through.
Tip If using wooden skewers, soak in water for at least 30 minutes before grilling. -
Step 7
Serve lamb kebabs with Tillamook Greek Yogurt cucumber dill sauce.
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