Greek Marinated Kabobs with Tzatziki Sauce

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Whenever we eat out, maybe once a month, we like to get food that is harder to recreate at home. We go for sushi most but we will also choose Greek if that’s an option. We saw lamb at the commissary the other day and decided to pick some up, not having a clue what I’d do with it. I looked up what main ingredients were used in Greek cooking then started combining a little of this and a little of that. It turned out great and it tasted very authentic!

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If lamb isn’t your thing, this is also great with chicken (pictured) or steak! We served it alongside some baked falafel and okra. You could also wrap it all up inside a warm pita and drizzle the  sauce overtop.

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For the Meat:

1 lb lamb/chicken/or steak

1/4 tsp oregano

1/4 tsp parsley

1/4 tsp thyme

1 tsp garlic

2 Tbs lemon juice

1 Tbs olive oil

Tzatziki Sauce:

1 cup Greek yogurt

1 cucumber, peeled and seeded, diced small (optional)

1 tsp minced garlic

1 tsp lemon juice

1/2 tsp dill weed

salt and pepper

Cut up meat into 1 inch chunks, if its not already. Put in container with all of spices, lemon juice, and olive oil. Marinate for a couple hours or overnight.

Mix all sauce ingredients together in separate container and let sit in the fridge for a couple hours or overnight as well. I say the cucumber is optional because if you don’t have it or don’t like it, you can omit it, and the taste wont change really. It obviously adds a little veggies though so I’d say add it.

Skewer lamb on wooden skewers and grill on medium high heat until desired doneness.

Either pour a little sauce over each skewer or use the sauce for dipping each piece of meat.

Nutritional Information:

Calories: 288

Fat: 12 g

Sodium: 115 mg (5%)

Carbohydrates: 6 g

Protein: 38 g

Using chicken changes the calories to 264 and the protein to 42 g.

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