Grilled Lamb Kebabs with Tzatziki Sauce

Instructions

1. 1In a large bowl, combine the about 680 g of cubed lamb with 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 cloves of minced garlic, 1 teaspoon of dried oregano, 0.5 teaspoon of dried rosemary, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir everything together until the lamb is evenly coated.
2. 2Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes. You can leave it in the refrigerator for up to overnight for a deeper flavor.
3. 3While the lamb is marinating, prepare the tzatziki sauce. In a separate bowl, mix together 1 cup of plain Greek yogurt, 0.5 cup of grated cucumber, and 2 tablespoons of chopped fresh dill until well combined.
4. 4Thread the marinated lamb cubes onto skewers, leaving a small space between each piece.
5. 5Preheat your grill to medium-high heat. This is typically around 204.4-232.2°C (200-230°C).
6. 6Place the lamb skewers on the preheated grill. Cook for 8 to 12 minutes, turning them occasionally, until the lamb is browned and cooked through. The internal temperature should reach 63°C for medium-rare.
7. 7Remove the kebabs from the grill and let them rest for a few minutes before serving. Serve the grilled lamb kebabs with the prepared tzatziki sauce.

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