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!
September 1, 2018 – I used my garlic puree to make tzatziki
Instead of roasting garlic every time I want to make this recipe it’s already done and in the freezer. I made half my recipe but used 2 tbsp. of garlic puree (whole head of garlic). I basically doubled it and it was delicious!
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.
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 cookingwithauntjuju.com
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.
Recipe by cookingwithauntjuju.com
Mmmm. Perfect blend of flavors! 🌿🍅🥒😍
Thanks – lots of good flavor especially in the tzatziki 🙂
Interesting tzatziki, and a wonderful meal!
Thanks Antonia – I found other tzatziki recipes too bland for me. I needed one that was different!
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 Jhuls – there were leftovers too and more than enough for you. Happy FF 🙂
What an amazing feast you have here Judi. Everything looks so tasty! Interesting version for Tzatziki.
Thanks Ronit – if I am going to grill I really like the entire meal to be grilled. Kebobs are always a great choice as you can pick and chose your veggies. The tzatziki is very good and I finally found one I liked 🙂
A winning dinner! I will definitely be trying your tzatziki.
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.
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!
The lamb sounds delicious with lots of veggies but your taziki sounds divine! What a treat 🙂 Happy FF!
Thanks Petra – the whole meal was very good. I could have served it over rice but then I would have had to cook on the stove. The tzatzki is excellent – give it a try if you like something different than the traditional 🙂
I absolutely will! It sounds too good to miss 🙂
Oh my goodness, everything looks so so good!!!
Thanks – it was a perfect summer meal and the tzatziki made it special!
Oh but you’ve outdone yourself! I can just imagine the flavor!
Thanks Mollie – it was exceptional for sure. The whole meal, especially the tzatziki, is now a favorite meal to fix during the warm months of summer. Of course I will make the tzatziki a lot more often!
That does it – I’m gonna get me some sumac! 🙂 Seems I should just be able to find some around the neighborhood, haha!
You can always use lemon like in most recipes or order it like I did 🙂
🙂
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!
Mine too Loretta – if you were closer I would have certainly invited you for dinner 🙂
Very nice, Judi! I believe the tzatziki is a must-try! I have sumac and sometimes I forget about it. I need to collect more recipes using sumac, so thanks for this.
Thanks Angie – I have Hilda to thank (I believe) for introducing me to sumac way back when. I have a big jar of it so I need to find more ways to use it 🙂
I’d just love to sit down to that meal! We just made a leg of lamb last weekend and been eating it as sliders. I’ve never use sumac. Does it compare in flavor to anything?
Thanks Julie – I wish you could have joined us. I love lamb and don’t make it very often. Sumac has a tangy lemon flavor but less tart than lemon juice.