Lamb and Cucumber Kebabs with Feta Sauce

By jenlin

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 lemon juice

Details

Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

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.