The Fit Girl's Kitchen

Last week I finally had some time to cook and try out some new recipes I'd been eyeing. I follow Chobani on Instagram (you should too!) and they always post the most delish looking recipes.

I decided to try their Lamb on the Barbie recipe which uses Chobani yogurt for the tzatziki sauce and it was hands down one of my favorite meals I've made on my grill this summer.


Super flavorful. I also added some fresh dill from our CSA to the sauce and it was perfection.

Grilled Lamb Kebabs with Chobani Tzatziki Sauce

Kebabs: 

• Approx 1 lb lamb fillet, cubed (ask your butcher to cube for you!)
• 2 medium zucchinis
• 1 large sweet onion
• Grape tomatoes
• Olive oil
• 2 Tbsp chopped flat-leaf parsley
• 1 Tbsp dried oregano
• - OR - Mediterranean Seasoning (I used one from The Spice House)
• Salt and pepper
• Whole wheat pita (optional)
• Skewers (I used wooden)

Tzatziki: 

• 1 small cucumber
• 2 cloves of garlic, minced
• 1 Tbsp olive oil
• Fresh dill
• 1 Tbsp chopped mint
• 1 C 2% Plain Chobani Greek Yogurt
• Salt and pepper for seasoning

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I promised a recipe post for these amazing marinated lamb chops so here it is! We made these for Mother's Day and then I made them again for our Memorial Day weekend cookout, and they turned out great.

Ahh, the Weber Grill

Lamb chops are pretty similar to steak in taste, and the bone in the chop makes them stay very tender. The lemon juice in this recipe tenderizes the meat even more.

This recipe is also great for entertaining! (FGK Tip: Lamb can get pretty pricey, so if you are hosting more than four people, my mom swears by the lamb chops at wholesale bulk stores like Sam's Club. Anywhere else, you should expect to pay between $16-$19 per pound). I suggest getting 2 chops per person.

Greek Marinated Lamb Chops

(I suggest starting to let these marinate in the morning the day you are planning to cook. You can also do it the night before)

For the Marinade

Makes about 12 chops

1 large lemon (zested, then juiced)
~ 3/4 cup  of olive oil
3 cloves of garlic, freshly minced
2 tablespoons dried oregano
6 stalks fresh rosemary

For the Chops

12 lamb chops, ends scored (see below)
Salt and pepper

Directions

1. Prep the chops by seasoning with salt and pepper and then scoring (or making a small cut) on four ends of the chop. This will prevent the meat from curling up on the sides when it's on the grill.

2. Coat a large dish with olive oil and add the zest of the lemon. Squeeze the juice from the lemon and mix into the dish with a fork or whisk.


3. Add the minced garlic and dried oregano to the dish and evenly distribute. Finally, add the rosemary stalks.

4. Add the chops to the dish, flipping once to evenly coat.


5. Cover and place in the fridge to marinate for desired time. (FGK Tip - Make sure to take the chops out at least 30 minutes prior to cooking time to let them temper).

Grilling Tips

I like to cook with charcoal so we made these on a charcoal grill with a relatively high heat. You can also make them on a gas grill.

Be warned, the oil makes them really flame up once they are put on, so its best to flip them IMMEDIATELY to help burn off some of the oil.

About 4 minutes per side should produce a medium done-ness (pink on the inside).

Greek Marinated Grilled Lamb Chops

SO good. I paired these with my Red Quinoa Avocado Salad, a grilled kale and potato salad and grilled asparagus. (I really love grilling, can you tell?)


What is your favorite thing to cook on the grill in the summer?