Grilled Lamb Kebabs with Tzatziki

Instructions

1. Step 1

   Combine the lamb with the olive oil, 2 tbsp (30 ml) lemon juice, 2 ⅝ clove (8 gr) garlic, oregano, cumin, ¾ tsp (5 gr) salt, and black pepper. Cover and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 3.0 gr Dried Oregano, 8.0 gr Garlic, 2.0 gr Ground Cumin, 700.0 gr lamb leg, 30.0 ml Lemon Juice, 45.0 ml Olive Oil, 5.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Grate the cucumber onto a clean kitchen towel, gather the towel around it, and squeeze out as much liquid as possible.

   Ingredients used: 1.0 piece Cucumber

   Cookware: Box Grater, kitchen towel

3. Step 3

   Mix the squeezed cucumber with the Greek yogurt, 1 tbsp (15 ml) lemon juice, 1 ⅜ clove (4 gr) garlic, dill, and ½ tsp (3 gr) salt. Refrigerate until serving.

   Ingredients used: 10.0 gr Dill, 4.0 gr Garlic, 15.0 ml Lemon Juice, 300.0 gr Plain Greek Yogurt, 3.0 gr Salt

   Cookware: mixing bowl

4. Step 4

   Preheat the grill on high heat.

   Timer: 5 min (fixed)

   Cookware: grill

5. Step 5

   Cut the onion and bell peppers into skewer-sized pieces. Thread them onto the skewers, alternating with the marinated lamb.

   Ingredients used: 2.0 piece Red Bell Pepper, 1.0 piece Red Onion

   Cookware: broad flat metal skewers, Chef Knife, cutting board

6. Step 6

   Grill the kebabs on high heat, turning every 2 to 3 minutes, until browned and the center of the lamb reaches at least 63°C.

   Timer: 10 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

7. Step 7

   Transfer the kebabs to a clean plate and rest them for 3 minutes. Serve with the chilled tzatziki.

   Timer: 3 min (fixed)

   Cookware: tongs