Grilled Lamb Kebobs with Roasted Garlic and Sumac Tzatziki

Whole Foods had some beautiful, boned legs of lamb recently and I thought about the different recipes I might make.  I don’t make a big roast any more as there are not enough people to eat it. I thought about a curry recipe I wanted to try, maybe an Irish stew and since it’s still grilling season kebobs sounded good. I trimmed quite a bit of the fat off!

Also, I wanted to make this flavorful tzatziki recipe to go along with the lamb. Just wait until you try it!


Credit for the lamb kebobs goes to chowhound who posted Zaytinya Restaurant in Washington, D.C. recipe. The tzatziki recipe comes from Food and Wine courtesy of Eli and Max Sussman. I have adapted each slightly.

I have not been happy with any tzatziki recipe I have tried but once I saw this version I knew it would be delicious. Roasted garlic and sumac – two different ingredients that were going to kick this tzatziki up a notch!

I like to grill veggies at the same time so I chose zucchini and red onions.

Linking to Fiesta Friday #184.

Anyways, here goes:

Grilled Lamb Kebobs

  • 1/4 cup olive oil
  • 1/4 cup whole milk plain yogurt (I used Greek as that is what I had)
  • 2 tbsp. red wine vinegar
  • 1 tsp. kosher salt
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. ground cumin
  • 1 lb. leg of lamb meat, trimmed and cut into 1-inch pieces
  • I grilled some zucchini and red onion chunks as well (optional)
  • Naan bread with garlic is delicious (optional)

Combine the first eight ingredients  and mix well. Add the lamb pieces and turn to coat. Cover and refrigerate for at least 6 hours or up to 24 hours.

Remove the lamb from the refrigerator and allow to come to room temperature before grilling, about 30 minutes or so. Brush the veggies with olive oil.

I always dab off some of the marinade with paper towels. I like to thread the lamb and veggies on separate skewers. Grill for about 10-15 minutes, turning once, or until desired doneness.

Brush the Naan with oil and grill until lightly browned; cut into pieces.

Recipe by

Roasted Garlic and Sumac Tzatziki

  • 1 large head of garlic
  • 1/4 cup olive oil
  • 1 English cucumber (you know the one without the seeds)
  • kosher salt
  • 3 cups full-fat Greek yogurt
  • 2 tbsp. fresh dill, minced
  • 1-1/2 tbsp. sumac (has a tangy lemon flavor but less tart than lemon juice)
  • 1 tbsp. red wine vinegar
  • 1/2 tsp. garlic powder

Preheat the oven to 425°F.  Cut off the top of a head of garlic and place on a piece of foil. Drizzle with a little olive oil and  wrap it up. Roast for about 45 minutes; cool. Squeeze out the cloves and mash until smooth.

Peel the cucumber and grate it on the smallest hole of your grater. Squeeze out as much liquid as you can. Place the cucumber in a bowl and add 1 tsp. kosher salt; let stand for 10 minutes and remove the liquid again. Add the mashed, roasted garlic to the cucumber. Stir in the remaining olive oil and the rest of the ingredients. Refrigerate for at least 1 hour before serving.

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28 thoughts on “Grilled Lamb Kebobs with Roasted Garlic and Sumac Tzatziki

  1. Is it dinner yet?😂 I would love to join you in finishing this meal, Aunt Juju! This look amazing! Thanks for sharing at Fiesta Friday party! Have fun and happy weekend!


    • Thanks Hilda – I’ve been looking for a winning combination and I finally found it. I made the tzatziki as written and loved it. Most tzatziki recipes have been too bland for me. Anything with garlic, especially roasted and the sumac made a difference 🙂 I hope you do make your own version.


  2. I wish I was coming to dinner, Judi! I am scared of lamb. I’ve only made it once many years ago and it didn’t turn out so well. I honestly think it was because the meat wasn’t fresh. This looks delicious!


    • Thanks Debbie! We enjoy lamb and I kind of treat it like a good piece of beef (tenderloin). I usually buy a leg and cut it up for recipes – lot of work to get rid of the fat but I like this cut of lamb. It’s a good grilling recipe and one you can add your own veggies if desired. The tzatzki is different from typical recipes as it is a lot more flavorful!


  3. Oooo what a feast Judy. Did you have enough people around the table, cos you know you could have always invited me 🙂 Lamb sets my heart a flutter!


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