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2 lbs boneless lamb meat

1/4 c olive oil

1 lemon zested and juiced

2 cloves garlic, minced

1/4 c fresh dill, minced

1/4 tsp salt

1/3 tsp pepper


1/2 cucumber, peeled and seeds removed

1/2 tsp salt

8 oz Plain Greek Yogurt

1/2 lemon, zested and juiced

2 tsp fresh dill

2 garlic cloves

Salt and pepper to taste


Bell pepper



Start by cutting your lamb into bite-sized cubes, trimming fat as you go

(Marinade) Combine olive oil, lemon juice, garlic, dill, salt, and pepper. *Reserve 1/2 for basting during grilling

Toss lamb in remaining marinade.

Marinade in the fridge for 3 hrs up to overnight

Thread lamb onto wood or metal skewers, alternating pieces of bell pepper and onion between lamb

Cook on a grill that has been pre-heated to medium-high heat

*Watch carefully to prevent overcooking: The meat is quickly cooked at 2 or 3 min per side

Rotate skewers so that all sides are cooked

Cook to desired doneness using a meat thermometer and the following temp guides:

*Medium-rare = 135 degrees

*Medium = 145 degrees

*Well-done = 155 degrees

During the final minute of cooking, brush marinade over the skewers.

Tzatziki Sauce:

In a blender or food processor, combine all ingredients. Blend until smooth.