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Lamb Kebabs With Tzatziki Sauce

Lamb Kofta and Tzatziki with Grilled Eggplant

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Juicy lamb kofta skewers grilled to perfection and served with smoky eggplant slices and a creamy homemade tzatziki. A bold, healthy summer dinner cooked entirely on the grill.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings : 4 servings

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Ingredients

For the Lamb Kofta Skewers
  • 1 lb ground lamb, or beef
  • 4 garlic cloves
  • 1/2 small red onion
  • 1 handful fresh parsley, about ⅓ cup chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground nutmeg, freshly ground is best
  • 1/2 tsp smoked paprika
  • 1/2 tsp Aleppo pepper, or red pepper flakes
  • 1 tsp sea salt
  • 4-8 wooden skewers, soaked in water for 10 minutes
For the Grilled Eggplant
  • 2 medium eggplants, sliced into ½-inch rounds
  • 3 tbsp olive oil, for brushing or spraying
  • salt, to taste
For the Tzatziki
  • 1 large cucumber
  • 1 cup Greek yogurt
  • 1/2 lemon, juice and zest
  • 1 tbsp olive oil
  • 1 garlic clove
  • 1/4 cup chopped fresh dill
  • salt, to taste
Start Cooking

Instructions
 

1. Soak your skewers in water for 10 to 15 minutes.
    2. Prepare the kofta mixture
    1. In a food processor, pulse 4 garlic cloves, 1/2 small red onion, and 1 handful fresh parsley (about ⅓ cup once chopped) until finely minced.
      Transfer the mixture to a large bowl and add 1 lb ground lamb, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground nutmeg, 1/2 tsp smoked paprika, 1/2 tsp Aleppo pepper (or red pepper flakes), and 1 tsp sea salt Gently mix with your hands until just combined but be careful not to overwork the mixture, as that can make the koftas dense.
      Divide the mixture into 4 to 8 equal portions and shape each one around a skewer into a long sausage shape. Place the kofta skewers in the fridge to chill for at least 10 to 15 minutes or up to 1 day.
      Ingredients for lamb kofta and tzatziki — ground lamb, parsley, cumin, and paprika prepped in a mixing bowl.
    3. Make the Tzatziki
    1. Grate 1 large cucumber using the largest holes of a box grater. Gather the grated cucumber in your hands and squeeze out as much liquid as you can.
      In a small bowl, combine the drained cucumber with 1 cup Greek yogurt, 1/2 lemon (zest and juice), 1 tbsp olive oil, 1 garlic clove (grated), and 1/4 cup chopped fresh dill. Stir everything together and season with salt to taste. Chill in the refrigerator until ready to serve.
      Tzatziki
    4. Prep the Eggplant
    1. Slice 2 medium eggplants into ½-inch thick rounds. Brush both sides with 3 tbsp olive oil (or spray with olive oil for a lighter touch) and sprinkle with salt, to taste.
      Preparing eggplant for lamb kofta and tzatziki — sliced rounds ready to grill, brushed with olive oil for charred flavor.
    5. Grill the Kofta and Eggplant
    1. Preheat your grill to medium-high heat and lightly oil the grates if needed.
      Place the kofta skewers on the grill and cook for about 3 to 4 minutes per side, turning until browned and cooked through to an internal temperature of 160°F. At the same time, grill the eggplant slices for 3 to 4 minutes per side, or until tender with visible char marks.
      *If you don't have a grill, you can also use a griddle pan.
      Uncooked lamb kofta skewers and sliced eggplant prepared for grilling, a fresh step in the lamb kofta and tzatziki recipe.
    6. Assemble and Serve
    1. Arrange the grilled eggplant slices on a large serving platter. Lay the kofta skewers over the eggplant, and generously spoon the chilled tzatziki over the top. Garnish with a sprinkle of fresh dill or a squeeze of lemon juice just before serving, if desired.
      Grilled lamb kofta and tzatziki served with smoky eggplant rounds, fresh dill, and lemon for a bold and healthy summer dinner.

    Nutrition

    Calories: 480kcalCarbohydrates: 20gProtein: 31gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 85mgSodium: 699mgPotassium: 714mgFiber: 8gSugar: 11gVitamin A: 374IUVitamin C: 13mgCalcium: 114mgIron: 3mg