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Greek Lamb Kabobs with Yogurt-Mint Salsa Verde

  • 8servings
  • 8minutes
  • 688calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Lamb Skewers:

  2. 8 6-inch rosemary sprigs

  3. 1 tablespoon minced garlic

  4. 1 tablespoon chopped fresh thyme

  5. 1/3 cup extra virgin olive oil

  6. 1/4 cup sherry vinegar

  7. 1 teaspoon sea salt

  8. 1 teaspoon ground white pepper

  9. 1 1/2 pounds lamb tenderloin, cut into 2-inch pieces

  10. Salsa Verde:

  11. 1/4 cup fresh lemon juice

  12. 1/2 cup extra virgin olive oil

  13. 1/3 cup Greek yogurt

  14. 1 crushed garlic clove

  15. 1/4 teaspoon sea salt

  16. 2 teaspoons chopped fresh mint

  17. 1 teaspoon chopped fresh oregano

  18. 1 teaspoon chopped fresh parsley

  19. 1 teaspoon small capers

  20. 1 anchovy filet

Instructions Jump to Ingredients ↑

  1. Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.

  2. While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.

  3. Preheat an outdoor grill for medium heat.

  4. Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.

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