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Michael Symon's Greek Lamb Kabobs

Michael Symon
Servings: 4 to 6
1 to 2 hr

A true Greek and Turkish delight!

  • Ingredients
  • step-by-step directions
Michael Symon's Greek Lamb Kabobs
  • 2 lbs Lamb Shoulder cut into 1/2 inch cubes
  • Salt and Pepper to taste
  • 2 cloves Garlic chopped
  • 1 teaspoon Chili Flake
  • 1 tablespoons Toasted Ground Coriander
  • 2 tablespoons Red Wine Vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • 1/2 Red Onion thinly shredded
  • 1 Cucumber peeled and shredded
  • 1/2 cup Mint Leaves
  • 2 tablespoons Red Wine Vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • Salt and Pepper
  • 1 cup Greek Yogurt
  • 6 Pita
  • Heat a grill or grill pan to medium-high heat.
  • Season the cubed lamb with salt and pepper and add to a large bowl. Add the chopped garlic, chili flake, coriander, vinegar, and olive oil. Let marinate for up to 2 hours.  NOTE: if you don't have time for this you can do a quick marinate for a few minutes (2-3) and put the meat on the grill).
  • Place 4 or 5 pieces of lamb on each skewer. Place the skewers on the grill and cook for 3 to 4 minutes per side.
  • In another bowl, combine the red onion, cucumber, mint, vinegar, olive oil, salt and pepper. 
  • To assemble, heat the pita on the grill. When warm, spread some of the Greek yogurt onto the pita. Place one skewer on top and slide the lamb off the skewer. Top with the cucumber salad and wrap the whole thing in foil. Serve.
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