Kebabs with Yogurt Tzatziki Sauce

Cuisine: Greek, Mediterranean
Course: Main Dishes
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Prep Time 20 minutes
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Total Time 1 hour 40 minutes
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4 people



  • 1 Tbsp Fresh Lemon Juice
  • 2 Large Pinches dried oregano
  • 2 Tbsp olive oil
  • 2 Tbsp Prairie Farms Salted Butter, melted
  • 2 Cloves Fresh Garlic, crushed
  • 3 Pinches salt
  • 2 Pinches Ground Pepper


  • 2 Large Boneless lamb steaks or Beef Rump Roasts (approx. 6oz)
  • 1 red onion
  • 2 zucchini
  • 1 Red Pepper
  • 8 Kebab or Satay Sticks
  • 8 Pita breads
  • 1/2 Cup (optional) Feta Cheese, Crumbled
  • (optional) Romaine Lettuce
  • 1/4 Cup (optional) Tomatoes, Diced

Yogurt Tzatziki Sauce

  • 2 Cups Whole Plain Yogurt
  • 1 1/2 Cups Fresh Small Pickles, Diced
  • 2 Tbsp Fresh Dill, Chopped
  • 2 Cloves Fresh Garlic, crushed
  • 2 Pinches salt


  • For marinade mix lemon juice, oregano, olive oil, butter, garlic, salt and pepper into large bowl. Mix well.
  • Trim fat off of the lamb or beef. Cut into 3/4 inch cubes. Mix the cubes into the marinade. Cover bowl with plastic wrap and place in fridge for 1 hour.
  • Peel and slice the onion, peppers and zucchini into large bite sized quarters.
  • Push the meat and the vegatables onto the sticks and heat up the grill or broiler to medium for 5 min.
  • Place the kebabs onto a rack in a grill pan. Brush with the remaining marinade. Grill for 10 min. Turn kebabs over. Spoon the rest of the marinade. Grill for another 5 - 10 min or until browned.
  • For Yogurt Tzatziki Sauce: Combine yogurt, cucumber, dill, garlic and salt in a medium bowl. Chill, covered for at least 20 min. to let flavors blend
  • Place the kebabs in cold or heated pitas and dollop the Yogurt Tzatziki Sauce on each pita to your liking. (Optional) Add Crumbled Feta Cheese, tomatoes and Lettuce. Enjoy!

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