Marinated Lamb Kabobs

By KennySD

Ingredients

• TZATZIKI:
• 2 cups plain yogurt
• 1 tablespoon fresh lemon juice
• 1 English cucumber peeled, seeded, and diced
• 2 garlic cloves minced
• 2 tablespoons chopped fresh mint
• Salt to taste
• Freshly-ground black pepper to taste
• KABOBS:
• 1/2 cup plain yogurt
• 1/3 cup extra-virgin olive oil
• 2 garlic cloves minced
• 3 teaspoons chopped fresh mint plus
• mint sprigs for garnish
• 2 teaspoons chopped fresh oregano
• Zest of 1 lemon finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 1 1/2 pounds boneless lamb (leg or shoulder) trimmed of excess
• fat and sinew and cut into 1" cubes
• Lemon wedges for garnish

Details

Servings 4

Preparation

Step 1

To make the tzatziki, in a small bowl, combine the yogurt, lemon juice, cucumber, garlic and mint and stir to mix well. Season with salt and pepper. Cover and refrigerate until ready to serve.

In a bowl, combine the yogurt, olive oil, garlic, chopped mint, oregano, lemon zest, salt and pepper and stir until blended. In the barrel of a vacuum marinator, toss the lamb with the yogurt mixture and marinate for 20 minutes according to the manufacturer's instructions. If using bamboo skewers, soak 12 skewers in water for at least 20 minutes.

Preheat an indoor electric grill on high heat according to the manufacturer's instructions. Drain the bamboo skewers and thread the lamb onto them, dividing evenly, or thread the meat onto metal skewers. Grill the lamb for 2 to 3 minutes per side for medium-rare, or until done to your liking.

Transfer the kabobs to a warmed serving platter and garnish with lemon wedges and mint sprigs. Serve immediately and pass the tzatziki alongside.

This recipe yields 4 to 6 servings.

Serve the kabobs with pita bread and tzatziki, a classic Greek sauce made with yogurt, cucumber and fresh herbs.