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  • 8servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup extra-virgin olive oil

  2. 1/2 teaspoon finely grated lemon zest, plus

  3. 1/3 cup fresh lemon juice (from 4 lemons), plus

  4. 1 lemon, cut into 8 wedges

  5. 3 garlic cloves, minced

  6. 2 tablespoons fresh oregano

  7. 1/2 boneless leg of lamb (3 1/2 pounds), cut into 1 1/2-inch cubes

  8. 1 English cucumber, halved lengthwise and cut into 24 pieces

  9. Coarse salt and freshly ground pepper

  10. 3 ounces feta cheese, crumbled (1/2 cup)

  11. 4 ounces Greek yogurt (1/2 cup)

  12. 2 garlic cloves, minced

  13. 2 tablespoons extra-virgin olive oil

  14. 1 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  1. « » Make the kebabs: Combine oil, zest and juice, garlic, oregano, and lamb in a nonreactive dish; refrigerate for 30 minutes.

  2. Meanwhile, make the feta sauce: Pulse all ingredients in a food processor until very smooth. Refrigerate.

  3. 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.

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