Comments on: grilled lamb kebabs + tzatziki

By: Alice

Alice — Mon, 29 Aug 2011 00:40:43 +0000

I made this recipe with a different tzatziki recipe (similar but one I had made before finding this site) and it was OUT OF THIS WORLD. My husband isn’t a big lamb fan and he devoured it. I made some hummus and tabbouleh to go with is and skewered and grilled some squash and orange bell peppers for color. Thank you for this awesome recipe and now I’m going to scour your site for more delicious recipes!

By: jessica

jessica — Mon, 11 Jul 2011 19:09:26 +0000

I made this recipe, substituting the lamb with chicken. It was amazing. Thanks again for another winning recipe smitten kitchen!

By: Melissa

Melissa — Sat, 09 Jul 2011 19:47:01 +0000

I am planning on making lamb kebabs tomorrow night and thought I would pop in and see how you like to prepare yours. Well, wouldn’t you know it, I also saw that episode of Barefoot Contessa a few years back and have been making her lamb kebabs ever since! Now that I have discovered that you’ve endoresed it, well I figure there probably isn’t a better recipe for lamb kebabs out there on the internets. :)

By: Stephanie

Stephanie — Sat, 09 Jul 2011 01:21:58 +0000

Unbelievable! I gave this one a try after almost two solid years of chicken, pork, and fish — you’ve reminded me why lamb should be in my repertoire at least once a month. Thanks so much for posting this one, SmittenKitchen! I’m hooked.

By: Rebekah

Rebekah — Fri, 10 Jun 2011 10:56:02 +0000

Yum. That is all.

By: Ria

Ria — Sun, 22 May 2011 03:39:54 +0000

Great recipes, but I try to limit processed ingredients in my cooking and I really don’t like white wine vinegar and was wondering what can i replace the white wine vinegar with? lemon juice maybe?

By: danielle

danielle — Wed, 23 Mar 2011 14:49:13 +0000

If I was to make up the lamb in the marinade and freeze it, do you think it would turn out fine? I have never placed yogurt in the freezer but I assume it would be fine.

By: Michelle

Michelle — Sun, 20 Mar 2011 22:42:16 +0000

I made the tzatziki as a dip for veggies and warm pita bread. It was delicious!! I recommend making this the day before and letting it sit over night to give the flavors time to blend together. Totally worth the wait. . .YUM!

I am becoming a culinary hero to my friends and it’s all thanks to Smitten Kitchen. I just recently discovered this website and in the couple weeks since, I have made several recipes (including home made marshmallows and pop tarts. . .who knew?!) and each is better than the next! :o) Thanks so much!!

By: Sara B

Sara B — Tue, 16 Nov 2010 04:56:14 +0000

I totally had the tzatziki sauce tonight with falafel! May I say it tasted like summer. Which is exactly what I need when it is suppose to snow this week…in Seattle!! It isn’t suppose to snow here (I’m a midwestern transplant and I thought I had escaped snow!). Anyway with sunset coming at 4:30pm (!) this sauce made winter a little easier to bare. I swear I haven’t totally grasped onto the idea that summer ended months ago. ^_^

By: Eileen (Again)

Eileen (Again) — Thu, 22 Jul 2010 06:17:04 +0000

It’s 11:17pm here in California…my mouth is watering :( OK, i got really ill before our 4th of July party and could not make these so I’m making these for a picnic this Sunday. I cannot wait!

My main concern is finding a decent butcher or place that carries good lamb. But if not… maybe chicken would work as a substitute? Better than beef I’m gonna guess but dunno…

QING – you can always buy dried. i know it’s not the same..but it won’t die on ya. Oh but it is like 2x as strong when dried so beware!