Recently my sister-in-law was here for a visit and I prepared a Mediterranean dinner for the occasion. If you’ve been following this blog you already know how much we love Greek food at our house. Our dinner went something like this…
We started with egg-lemon soup, which turned out to be really delicious, creamy and lemony…I will post the recipe soon.
Dinner included Greek salad, Roasted Greek Chicken and Potatoes, Greek Style Green Beans and Tomatoes, and the Lamb on Skewers with Tzatziki Sauce pictured above.
I adapted a recipe for the lamb kebabs from one from Emerill Lagasse. Marinate the lamb for at least 2 hours, or preferably overnight, and then baste with the marinade while grilling to achieve tender cubes of lamb, bursting with the Mediterranean flavors. Do not overcook.
Alternate large chunks of bell pepper and onion with the lamb as these are veggies that will hold up to the time it takes to cook the lamb, and get a nice char as well without becoming overcooked and mushy.
Serve with the tzatziki sauce, and grilled pita.
Lamb On Skewers (adapted from Emeril Lagasse’s Lamb Souvlaki with Tzatziki)
(8-10 servings)
4# boneless leg of lamb, cut into 1 and ½ inch cubes
½ cup red wine
1/3 cup fresh lemon juice
3-4 tablespoons olive oil
1 heaping teaspoon kosher salt
1 tablespoon dried oregano
3-4 cloves garlic, minced
1 small onion, grated
½ teaspoon freshly ground black pepper
several sprigs of fresh oregano
2 large green peppers, cut into 1 and ½ inch pieces
1 large white onion, cut into large pieces
Place the meat in a non-reactive bowl. Mix together the wine, lemon juice, olive oil, salt, oregano, garlic, grated onion, and pepper along with the fresh oregano sprigs and pour over the meat. Turn to coat evenly.
Cover and chill several hours, or preferably overnight, turning several times.
Thread the lamb on skewers (metal skewers are best since they will allow for more even heat during cooking, and will not burn). Beginning and ending with the lamb, alternate each skewer with 4 or 5 lamb cubes, 2 pieces green pepper, and 1 or 2 pieces of onion.
Grill over medium hot coals basting with the marinade and turning to brown on all sides. (approximately 15 minutes for medium rare)
Tzatziki Sauce (makes 2 cups)
1 medium cucumber or 3 Persian cucumbers, seeded and finely chopped
¼ teaspoon plus ½ teaspoon kosher salt
1 and ½ cup Greek plain yogurt
1 and ½ tablespoon extra virgin olive oil
1 and ½ teaspoon fresh lemon juice or white wine vinegar (or combination)
1 and ½ teaspoons minced fresh dill
1 and ½ teaspoon minced garlic
Place the cucumber in a strainer set over a bowl. Sprinkle with ¼ teaspoon salt and drain for 1 hour.
Put the yogurt in another strainer set over a bowl and drain for 1 hour.
Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well.
Cover and chill for at least 1 hour before serving.
