Gyro-Style Lamb Kabobs




Serves 6

1½ lbs lamb loin
2 zucchinis
2 yellow squashes
2 whole Gills Red Onions
2 red bell peppers
2 yellow bell peppers
Salt and pepper, to taste
4 cups steamed couscous
Gyro Marinade (recipe below)
Yogurt Tzatziki Sauce (recipe below)

Gyro Marinade:
2 tsp salt
½ tsp ground black pepper
2 Tbsp chopped fresh oregano
¼ cup pureed Gills Onion
1 Tbsp garlic, pureed
½ cup olive oil

Yogurt Tzatziki Sauce:
1 English cucumber
1 cup plain whole-milk yogurt
1 Tbsp lemon juice
½ tsp ground cumin
2 tsp salt
1 Tbsp chopped fresh dill


1. Cut lamb loin into 1½-inch cubes; toss with Gyro Marinade. Set aside.
2. Cut vegetables into 1½-inch squares
3. Alternate lamb and vegetables on wooden skewers. Season with salt and pepper.
4. Grill skewers over a high heat grill until lamb is cooked to medium.
5. Serve skewers over steamed couscous with Yogurt Tzatziki Sauce.

Gyro Marinade:
1. Combine all the ingredients.

Yogurt Tzatziki Sauce:
1. Using a box grater, grate the cucumber. Transfer the grated cucumber to a clean tea cloth, and squeeze the excess juice out.
2. Transfer the cucumber pulp to a mixing bowl.
3. Add the remaining ingredients; stir to combine.

Lamb Kabobs