Lamb Kebabs with Tzatziki Sauce

12 (6-inch) wooden skewers
1 1/2 pounds ground lamb
2 scallions, finely chopped
2 teaspoons onion powder
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Tzatziki Sauce (recipe below)


Preheat grill to high.
Soak skewers in water for 25 to 30 minutes. In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Drizzle with Tzatziki Sauce to serve.

Tzatziki Sauce

2 cups tofutti sour cream
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce
1 teaspoon lemon juice
Salt and freshly ground black pepper

In a food processer, blend the tofutti sour cream, cucumber, garlic, hot sauce, lemon juice and zest in a food processor until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

Yield: 2 1/2 cups

3 thoughts on “Lamb Kebabs with Tzatziki Sauce

    • Please read the recipe carefully. It calls for tofutti sour cream which makes the sauce pareve and NOT a kashrus problem. Of course our assumption is that you would do the grilling ahead of time, just as we assume you would do any other cooking or baking ahead of time for Shabbos. This is a delicious recipe; now that you know it’s okay, give it a try!!

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