Minced Lamb Kebabs with Jerk Marinade and Mint Chutney Tzatziki

The summer barbecue season comes in like a lamb.


Minced Lamb Kebab w/ Jerk Marinade Mint Chutney Tzatziki
  • 2 Lbs minced lamb
  • 1 medium onion
  • 5 cloves garlic
  • 1/2 cup of Beginners or Advanced Jerk Marinade
  • 1-cup breadcrumbs
  • 1/2 cup chopped parsley
  • 12 wooden or metal skewers
  • 2 tbs olive oil (for brushing)
  • chopped fresh mint for garnish
  • 2 cups of plain yogurt
  • 2 cloves garlic
  • 1/2-teaspoon salt and pepper
  • 1/4 cup chopped fresh mint leaves
  • 1 medium cucumber


  1. Make the Mint Chutney Tzatziki first. (Recipe at bottom).
  2. While the Tzatziki is being cooled, make the Minced Lamb Kebabs.
  3. To make appetizer size kebabs- use smaller skewers and only half the portion of lamb on each skewer (see picture of appetizer size below)

Minced Lamb Kebabs with Jerk Marinade

  1. Soak the skewers in cold water to prevent from burning on the BBQ.   Soak for at least 30 minutes.
  2. Chop the onions, garlic and parsley very finely.
  3. In a large bowl, mix the minced lamb, onions, garlic, parsley, and breadcrumbs together thoroughly.
  4. Grease your hands with oil.
  5. Press the minced mixture onto each skewer.
  6. Keep adding around the center of the skewer to form a sausage shape kebab.
  7. Warm the BBQ up to medium heat.
  8. Grilled each kebab for 3-4 minutes on the B.B.Q., rotating skewers occasionally until light brown.
  9. The kebab gets dry after taken off the B.B.Q so it's best to brush it with olive oil at this point.
  10. Garnish with chopped mint and serve hot.

Makes about 10 to 12 kebab.   Enjoy!

The following Mint Chutney Tzatziki recipe is a slight variation of a traditional Tzatziki.

Mint Chutney Tzatziki

  1. Strain any excess water from yogurt in a strainer.
  2. Peel the cucumber.
  3. Shred the cucumber with a shredder or grater - make sure to press any excess liquid out of the shredded cucumber (you can use a fork or strainer to press the water out).
  4. Chop the garlic cloves very finely.
  5. Chop the mint leaves very finely.
  6. In a medium bowl, stir together the cucumber and strained yogurt.
  7. Mix in the garlic, salt, pepper and mint.
  8. Chill for 1-2 hours.