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Lamb and Cucumber Kebabs with Feta Sauce

  • prep: 25 mins
    total time: 55 mins
  • servings: 4

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Ingredients

FOR THE KEBABS

  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon finely grated lemon zest, plus 1/3 cup fresh lemon juice (from 4 lemons), plus 1 lemon, cut into 8 wedges
  • 3 garlic cloves, minced
  • 2 tablespoons fresh oregano
  • 1/2 boneless leg of lamb (3 1/2 pounds), cut into 1 1/2-inch cubes
  • 1 English cucumber, halved lengthwise and cut into 24 pieces
  • Coarse salt and freshly ground pepper

FOR THE FETA SAUCE

  • 3 ounces feta cheese, crumbled (1/2 cup)
  • 4 ounces Greek yogurt (1/2 cup)
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice

Directions

  1. Step 1

    Make the kebabs: Combine oil, zest and juice, garlic, oregano, and lamb in a nonreactive dish; refrigerate for 30 minutes.

  2. Step 2

    Meanwhile, make the feta sauce: Pulse all ingredients in a food processor until very smooth. Refrigerate.

  3. Step 3

    Heat grill to medium-high. Thread lamb and cucumbers onto 8 metal skewers; finish each with a lemon wedge. Season with salt and pepper. Grill 10 to 12 minutes for medium-rare, flipping halfway through. Serve with sauce.

Source
Martha Stewart Living, June 2010

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Reviews (1)

  • 7 Apr, 2012

    Love this recipe. I found it originally in MS magazine and I misplaced the tear out card. I am so happy that I was able to recover it. I make these every Easter and it is a family favorite.