Syrah (or Shiraz) can be full of ripe red fruits when made in warm climates like Australia, or packed with dark fruit and leather notes when produced in cooler climates. Both styles are delicious and great with food!
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Did you know that the word “kebap” was originally used in Turkey to describe soldiers fire roasting meats that they skewered on swords? Okay, that story may or may not be true, but meat skewered on a stick and then grilled is absolutely delicious. Whether you call it kabob, kebab, or kebap, this recipe is a winner. For this recipe, we cut up lamb shoulder, then marinate in a flavorful Greek marinade and grill it. It’s delicious, especially when served with tzatziki dipping sauce. Do you have a “secret” Greek recipe tip you can share with us? Please rate our recipe and leave us a tip in the comments, we’d be happy to hear from you!
Combine yogurt, olive oil, lemon juice and Greek seasoning together to make marinade. Add lamb to marinade and cover completely. Remove from marinade and thread onto skewers.
Heat your grill to medium high heat and set up for direct cooking. Once hot, place the kebabs directly on the grill and grill for 10-15 minutes total, flipping every 3 minutes, until the lamb reaches 145ºF.
Serve the lamb kebabs with tzatziki suace, pita bread and grilled vegetables. Enjoy!