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Ground Lamb Kebabs with Easy Homemade Tzatziki



For the kebabs: – 2 lbs ground lamb – 1 large yellow onion, diced – ¼ cup fresh parsley, chopped – 2 tablespoons double-concentrated tomato paste – 1 tablespoon smoked paprika – 1 tsp cumin – ½ tsp garlic powder – 1 tsp kosher salt – ½ tsp ground black pepper – 2 tablespoons olive oil For the tzatziki: – ½ cup grated cucumber – 1 cup whole-fat Real California Greek yogurt – 1 tablespoon lemon juice, plus zest of 1 lemon – ½ tablespoon California extra virgin olive oil – 1 clove garlic, grated or minced – ¼ tsp kosher or sea salt – 1 tablespoon chopped dill Special Equipment: Barbecue skewers :Kebab, Yogurt, Summer Meal, Appetizer, Grilling
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Prep Time: 15 minutes

Cook Time: 15 minutes

Heat the grill over medium-high heat to 400-450°F.

Add the ground lamb to a large mixing bowl and press into the center to create a small well. Add in the diced onion, chopped parsley, tomato paste, and spices, then mix by hand to combine all ingredients evenly. Divide into 10 loosely formed patties, the stretch each to create a roughly 1-inch thick kebab, about 6 inches long. Slide a metal or pre-soaked wooden skewer through the center and line up on a sheet tray. Drizzle the olive oil over them, then grill 4-5 minutes, until dark marks have formed. Turn and continue cooking until firm and a desired internal temperature has been reached.

While the kebabs cook, strain excess moisture from the grated cucumber. Add it to a small bowl with the yogurt, lemon juice, lemon zest, olive oil, garlic, salt, and fresh dill. Stir to combine and adjust seasoning to taste.

Serve the kebabs hot with the tzatziki on the side and enjoy!

Note: Ground lamb offers a rich flavor that holds the flavors of everything that’s mixed into these kebabs–along with the flavors of the grill–and pairs well with a vibrant, refreshing tzatziki sauce. These are easy to assemble and cook quick for an easy weekday or weekend protein!

Yield: 10 kebabs

Recipe Courtesy of James Collier / Paprika Studios