Lamb Kebabs with Cucumber-Feta Relish

By Carla

Hands on time: 20 minutes
Total time: 20 minutes

Ingredients

• 1 cup jasmine rice (or white basmati or long grain white rice)
• 1 1/2 lbs lamb steaks (top round or shoulder), bones removed and meat cut into 1-inch cubes
• 1 tsp dried oregano
• Kosher salt
• Black pepper
• 1/2 seedless cucumber, chopped
• 1/2 cup Feta, crumbled (2 oz)
• 1/4 red onion, chopped
• 1/4 cup fresh dill, chopped
• 2 tbsp extra-virgin olive oil
• 1 Tbsp fresh lemon juice

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

In a medium saucepan with a tight-fitting lid, combine rice, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.

Meanwhile, thread the lamb onto eight 6-inch skewers. Season with the oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat a grill or grill pan to medium-high. Cook the lamb skewers, turning occasionally, to the desired doneness, 8 to 10 minutes for medium-rare.

Meanwhile, in a small bowl, combine the cucumber, Feta, onion, dill, oil, lemon juice, and 1/4 teaspoon each salt and black pepper. Serve the kebabs with the rice and relish.