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Greek Lamb Kebab

Hayden Quinn

Here an Aussie surfie boy makes a Greek Kebab; the trick is getting the Greek Salad right!


Servings: 4


  • Lemon Zest
  • 1 tablespoon smoked paprika
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried oregano
  • 2 tablespoons olive oil
  • 1 cup natural plain yogurt
  • 1 clove garlic
  • Juice of 1 lemon
  • 1 teaspoon sea salt
  • Ground pepper, to taste
  • 1/4 cup chopped cucumber
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, sliced in quarters
  • 1/4 cup cucumber sliced
  • 1/4 cup kalamata olives
  • 1/3 cup red onion sliced
  • 2 teaspoons fresh dill
  • 2 teaspoons fresh Oregano
  • 2 tablespoons olive oil
  • 1/4 cup feta cheese
  • 2 pounds lamb (cut into cubes)

Let's get Cooking...

  1. In a bowl add cut lamb. Add lemon zest, paprika, dried thyme and oregano, and 2 tablespoons olive oil. Marinate mixture for at least one hour.
  2. While lamb is marinating make the yogurt sauce. Do this by adding the yogurt, garlic, lemon juice, salt, pepper, chopped cucumber, honey, and olive oil in a mixing bowl. Stir and combine ingredients together well.
  3. Next put the lamb onto skewers. Make sure to soak the skewers in water for at least 30 minutes so they do not burn during the cooking process. Skewer the lamb and cook in a skillet rotating the meat often to cook evenly.
  4. Once lamb is cooked evenly on all sides, remove from heat and let rest.
  5. Now to make the salad. Add the quartered tomatoes, cucumber, olives, onions and fresh dill and oregano into a bowl.
  6. Drizzle salad with olive oil and mix together. Top with feta cheese.
  7. Serve lamb kebabs with yogurt sauce on top or on the side, however you like it. Serve the salad on the side. And enjoy!