Lamb Kabobs (Barefoot Greek Dinner)

By LDenvir

Ingredients

• 1 pound plain yogurt (regular or lowfat)
• 1/4 cup good olive oil, plus more for brushing grill
• 1 teaspoon lemon zest
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 5 tablespoons fresh whole rosemary leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds top round lamb
• 1 red onion

Preparation

Step 1

Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.

Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.

Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.

Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

Serve with Tzatziki Sauce

2 (7-ounce) containers Greek yogurt (recommended: Fage Total)
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Toasted Pita Crisps

Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with toasted pita crisps.

Toasted Pita Crisps:

8 pita breads
Good olive oil
Heat a gas grill or charcoal grill with coals. Brush the pita with olive oil and heat on both sides until toasted.

Yield: 8 servings