Grilled Lamb Kababs with Feta Sauce

4 servings
  • 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.)

  • Drizzle over kebabs, the oil, the lemon juice, garlic, oregano, salt and black pepper. Marinate in the refrigerator for at least 4 and up to 12 hours.

  • 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:
  • 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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