Lamb Shish Kebobs with Tzatziki
Submitted by Colin Maggs
A classmate from Turkey introduced me to this Eastern dish. Very easy—very tasty!
Ingredients for tzatziki
1 large cucumber, peeled, seeded, and shredded
3 large cloves of garlic, mashed in a mortar with 1 tsp. of salt until mushy
2 cups of plain yogurt
1 tbsp. of chopped fresh dill
3/4 tsp. of dried mint
1 tbsp. of extra-virgin olive oil
ingredients for kebobs
1 lb. leg of lamb cut into chunks
3 tbsp. of olive oil
1 tbsp. of fresh lemon juice
1 garlic clove, crushed, or 1 tsp. of minced garlic
1 tsp. of rosemary, crumbled
1 tsp. of salt
1 medium red onion, cut into wedges
1 medium yellow bell pepper, seeded and cut into 1 inch pieces
Directions
Toss the shredded cucumber with a light sprinkling of salt, leave for 30 minutes
Drain the cucumber, squeezing out all of the liquid
Stir the garlic paste into the yogurt and beat with a fork until smooth
Stir in the cucumber, dill, mint, and olive oil until it has consistency of a thick soup
Refrigerate for at least 1 hour
In a medium size bowl, combine lamb chunks, olive oil, lemon juice, garlic, rosemary, and salt, and toss well to combine
Let marinade for 30 minutes, stirring occasionally
Preheat grill or broiler
On eight 8 inch long skewers, alternately place lamb, onion, and pepper pieces
Place on grill rack or broiler pan
Grill or broil kebobs 4-5 inches from heat for about 8-10 minutes, carefully turning occasionally, brushing rosemary mixture