Lamb and Cucumber Kebabs with Feta Sauce

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lamb and cucumber kebabs with feta sauce
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

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

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

  3. 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.

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