GRILLED LAMB SKEWERS WITH TZATZIKI SAUCE
2lbs boneless leg of lamb, cut into 1/2-1 inch cubes
1/4 cup olive oil
Juice from 1 large lemon
4 cloves of garlic, crushed
2 Tbsp. Fresh oregano leaves minced
1 Tbsp. Fresh rosemary, minced
1 tsp. salt
1 tsp. fresh ground pepper
10 wooden skewers
Place cubed meat into a ziplock bag. Combine oil, lemon juice, garlic, herbs and seasonings in a small bowl.
Add marinade to lamb, push air out of bag and seal. Make sure the marinade is touching all pieces of meat.
Refrigerate about 8 hours or overnight.
Start your BBQ or grill. Soak the skewers in water for about 20 minutes, to avoid burning on the grill. Skewer all of the meat. Grill for about 8-10 minutes on medium high heat, turning occasionally. Lamb is very lean and can be tough, so pull off the grill when the meat reaches about medium-rare temp. Serve hot, alongside with Tzatziki Sauce.
2/3 of a large English cucumber, grated or diced
1 TBSP sea salt
16 oz Greek Yogurt
1/4 cup fresh lemon juice
1 clove of garlic, minced
2 tsp fresh dill, chopped
2 tsp fresh mint, chopped
Sea salt and fresh ground pepper to taste
Combine cucumber and salt in a colander and let sit for about 20-30 minutes. (This draws out extra moisture.) Pat dry. In a food processor, combine garlic, herbs, lemon juice, and cucumber. Process until well blended. Add yogurt, process again. Add salt and pepper to taste. Refrigerate for about an hour or two, which allows sauce to thicken and flavors to meld.