Grilled lamb kebabs with beet tzatziki from Deep Run Roots: Stories and Recipes from My Corner of the South (page 517) by Vivian Howard

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Notes about this recipe

  • ksg518 on February 08, 2024

    I just made the beet tzatziki so can’t comment on the lamb kebabs but the tzatziki is wonderful. I didn’t have mint so I doubled the dill. I also skipped the honey since the beets were so sweet. My only regret is not doubling the recipe.

  • TrishaCP on June 20, 2020

    I’m not a huge fan of beets, but I really enjoyed this dish. I had lamb steaks so I marinated them but didn’t bother cutting the meat. I was out of parsley so I used basil in the tzatziki, and it went well with the beets. I did cut the beets in smaller cubes than specified.

  • SheilaS on March 09, 2017

    I really liked this dish. I adapted the recipe by using the marinade spices with ground lamb to make little meatballs. Great flavors. I initially cut the beets in wedges as shown in the book photo but I prefer tzatziki with smaller pieces so it's more of a condiment and less of a vegetable side dish.

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