Wednesday, September 9, 2009

Lamb skewers with Greek sides

If you cube your lamb small, it will cook very quickly and stay quite tender! Add some Greek sides and some lemon to dowse everything, and you’ll be in tastebud heaven. Besides the Greek accompaniments listed below, we added fresh asparagus to the mix, doing it on the grill as well. Yum! This can all be done and ready in thirty minutes.

Lamb Skewers with Greek Sides

Large cucumber, sliced medium
1 c plain yogurt
1/2 c fresh mint, chopped
Salt and pepper
2 lbs of lamb leg or shoulder, cubed
Olive oil
Salt and pepper

Greek black olives
Pita bread, halved
Lemon, cut into thick wedges

Slice up the cucumber, chop the mint and mix together with the yogurt and seasonings.
Toss the lamb cubes with olive oil and season them before skewering them. Cook on a hot grill, turning every few minutes until seared on the outside and still pink inside.

Remove lamb from skewers onto each plate. Serve with the cucumber salad, olives, pita and a wedge of lemon. Drizzle the lamb with the lemon and stuff whatever portion of the feast you wish into the pita.

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