Lemon Dill Lamb Kabobs with Tzatziki

Ingredients:

Kabob Ingredients

• 2 lb boneless American lamb meat (shoulder, leg or cubed kabob meat)

• 1/4 cup olive oil

• 1 lemon zested and juiced

• 2 cloves garlic minced

• 1/4 cup fresh dill minced

• 1/4 tsp salt

• 1/3 tsp pepper

• 1 green pepper seeded and cut in bite size pieces

• 1 small onion cut it bite size pieces

Tzatziki Ingredients

• 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

DIRECTIONS:

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

For marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper. Reserve 1/2 cup for basting during grilling.

Toss lamb in remaining marinade.  Marinate in the fridge for 3 hours, up to overnight.

Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.

Cook on a grill that has been preheated to medium high heat. The meat is cooked quickly for only 3-4 minutes per side and watched carefully to prevent overcooking. Rotate skewers so that all sides are cooked brushing with the reserved marinade over the skewers.  Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 °F 

Tzatziki Sauce

Combine all ingredients in a blender.  Blend until smooth.