Griddled Lamb Kabobs with Spinach Rice & Tzatziki! #Griddle

The key to making these is to trim ALL fat and silver skin off the meat. In the future we would leave the onions off the skewers. They made it difficult to cook the meat evenly. Other than that it is pretty straight forward. Jeff and Chris who had previously disliked lamb are now converts. They both cleaned their plates and went back for seconds! Hope you Enjoy! Happy Easter GriddleNation!

Lamb:
1 boneless leg of lamb very well trimmed and cut into bite size chunks
1 Packet of McCormick Grill Mates Garlic Herb and Wine Marinade.

Rice:
2 cups Uncle Bens long Grain White Rice
1 box of frozen chopped spinach, defrosted and squeezed to remove liquid
2 cans of chicken stock plus about 1/4 cup water
Salt
3 tablespoons of butter (add this after the rice cooks and cools a bit)

Tzatziki
1 - 5.3oz container of Fage Greek yogurt 5% Milk fat
1 whole english cucumber peeleed, shredded and squeezed to remove liquid
1 garlic clove grated on a micro plan or fine grater
1 healthy tablespoon mayonaise.

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