Food & Cooking Recipes Appetizers Finger Food Recipes Lamb and Cucumber Kebabs with Feta Sauce 4.5 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 25 mins Total Time: 55 mins Servings: 4 Yield: 8 A creamy feta sauce provides the perfect accompaniment to grilled lamb. Ingredients FOR THE KEBABS ½ cup extra-virgin olive oil ½ teaspoon finely grated lemon zest, plus ⅓ cup fresh lemon juice (from 4 lemons), plus 1 lemon, cut into 8 wedges 3 garlic cloves, minced 2 tablespoons fresh oregano ½ boneless leg of lamb (3 ½ pounds), cut into 1 ½-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 (½ cup) 4 ounces Greek yogurt (½ 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 ina food processor until very smooth. Refrigerate. Heat grill to medium-high. Thread lamb and cucumbersonto 8 metal skewers; finish each with a lemon wedge. Seasonwith salt and pepper. Grill 10 to 12 minutes for medium-rare,flipping halfway through. Serve with sauce. Rate it Print