Kefta lamb kebab skewer with tzatziki sauce


Delicious, straight to the point and fresh skewer recipe.


Recipe for 4


1 Unit(s)
1 Clove(s)
350 Ml
Plain greek yogurt 0%
40 Ml
Olive oil
1 Unit(s)
0.25 Bunch(es)
200 Gr
Coarse salt

Lamb kefta

600 Gr
Ground lamb
2 Clove(s)
2 Unit(s)
20 Gr
5 Gr
Cumin powder
50 Gr
1 Unit(s)
5 Gr
0.25 Bunch(es)
8 Unit(s)
Skewer sticks
  • Salt and pepper

Preparation time: 40 min

Preheat your Oven at 400 °F

  • Mise-en-place

    Peel the garlic, zest and squeeze the juice out of the lemon.

    Chop the dill and finely cut the onion.

    Wash then dry the parsley before cutting it roughly.

    Peel the cucumber and slice it in two on the length side.

  • Tzatziki

    Make a brunoise out of the cucumber.

    Put all the ingredients together and make sure the seasoning is well balanced.

  • Lamb kefta

    In a medium-high heated pan, cook the onion and the garlic for an instant, a couple minutes.

    Add the cumin and the paprika. Reserve in the fridge.

    Once the mixture is well tempered and chill even, pour all the ingredients in a bowl aside from a little bit of parsley that we will be using for decoration later on.

    Make sure the apparel (meat) is homogeneous and properly seasoned.

    Meat coat the skewers, be generous, think of a pogo while doing it. Then in a cast iron pan, if possible, with vegetable oil colour the skewers until golden brown.

    Lay them on a cooking tray covered with a silpat or a parchment paper and cook them in the oven for 7mins or so at 400F.

  • Montage

    Very simple yet effective, place 1 or 2 skewers on a place and then pour the Tzatziki on them. Add the dill and the lemon juice all over. Finish with the chopped parsley.

To make sure any raw meat apparel is well seasoned, the best of all bests chef's tips here is top take a teaspoon of it and cook it inside a microwave 20-25 secs - or until fully cooked. Once it is well done, taste away! Way easier to gage it all out tastewise, especially for seasoning.

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