Grilled Lamb Kebabs with Tzatziki Sauce | Kevin Wagonfoot
Listen, I used to think kebabs required some kind of culinary degree I never got. Turns out, if you can thread meat onto a stick and not set your grill on fire, you’re basically a professional. These lamb kebabs changed my weeknight dinner game.
The real MVP here? That tzatziki sauce. It’s cool, creamy, and honestly makes me feel like I’ve got my life together when really I’m just standing in my backyard with tongs.
Why This Works for Low-Carb High-Protein
I built this recipe around keeping things simple and protein-forward. You get all the satisfaction of a real meal with lamb doing the heavy lifting, while the tzatziki keeps everything flavorful without derailing your low-carb goals. Five ingredients, zero guilt, maximum flavor. That’s the whole point.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Grilled Lamb Kebabs with Tzatziki Sauce
These flavorful grilled lamb kebabs are marinated to perfection and paired with a refreshing tzatziki sauce, making for a delicious low-carb, high-protein meal. Perfect for weeknight dinners or specia
Ingredients
- 1 lb lamb shoulder, cubed
- 1/2 cup plain Greek yogurt
- 1/2 cucumber, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
- Start by cubing the lamb shoulder into bite-sized pieces. This ensures even cooking and allows the marinade to penetrate the meat, enhancing flavor.
- In a bowl, mix the olive oil, minced garlic, and a pinch of salt and pepper. Add the cubed lamb and toss well, allowing it to marinate for at least 15 minutes for the best results.
- While the lamb is marinating, prepare the tzatziki sauce. Combine the Greek yogurt, grated cucumber, and remaining garlic in a bowl. Mix well, and adjust salt to taste.
- Preheat the high protein grilling appliance according to the manufacturer's instructions. Once hot, cook the lamb kebabs for about 8-10 minutes, turning occasionally, until browned and cooked through.
- Once the lamb is done, let it rest for a few minutes before serving. This helps the juices redistribute, making each bite tender and juicy.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Pat your lamb dry before seasoning—it'll grill way better and you'll get that nice crust instead of steam.
- If your wooden skewers are going rogue, soak them in water for 20 minutes first. Learned that the hard way.
- Make the tzatziki ahead if you can. It actually tastes better the next day, and you'll have one less thing stressing you out at dinner time.
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