Grilled Lamb Kababs with Feta Sauce
- 1 pound lamb leg, loin, or shoulder, cut into 1-inch cubes (about 12 cubes)
- 8 cherry tomatoes
- 1 bunch green onions cut into 2-inch pieces
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped garlic
- 1 tablespoon fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Essence, recipe follows
- Feta Sauce, recipe follows
- Lemon wedges, garnish
- Sprigs fresh mint, garnish
Alternately thread the lamb, tomatoes, and onions onto long skewers. (If the skewers are wooden, soak in water for 30 minutes before using.)
Preheat the grill to medium-high.
Remove the lamb from the marinade and pat dry. Place on the grill and cook until lamb reaches desired temperature, turning occasionally, 8 to 10 minutes for medium-rare.
Remove from the grill and arrange the skewers on 4 plates. Divide the sauce among 4 ramekins and place on the plates with the skewers. Serve with lemon wedges on the side and sprigs of mint.Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.Feta Sauce:
2 cups plain yogurt
1/2 cup well drained, crumbled feta cheese
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
3 tablespoons chiffonade fresh mint leaves
Line a strainer with a layer of cheesecloth or a coffee filter and place over a bowl. Add the yogurt, refrigerate, and let drain until thick and reduced to 1 cup, 2 to 3 hours. Discard the liquid in the bowl or reserve for another use, such as bread making.
In a blender, combine the feta, oil, garlic, lemon juice, salt, and cayenne, and process until smooth, adding more oil 1/2 teaspoon at a time if needed. Add the strained yogurt and pulse to combine. Add the mint leaves and Essence. Adjust the seasoning, to taste.
Cover and refrigerate until ready to serve.
Yield: about 1 1/4 cups
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