Lamb and Cucumber Kebabs with Feta Sauce
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Martha Stewart Living, June 2010
- Prep Time 25 minutes
- Total Time 55 minutes
-
Yield Makes 8
Serves 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
-
Make the kebabs: Combine oil, zest and juice, garlic, oregano,
and lamb in a nonreactive dish; refrigerate for 30 minutes. -
Meanwhile, make the feta sauce: Pulse all ingredients in
a food processor until very smooth. Refrigerate. -
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.
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.