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Greek Lamb Kabobs with Yogurt-Mint Salsa Verde

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Greek Lamb Kabobs with Yogurt-Mint Salsa Verde

Directions

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Ingredients :

  • 8 6-inch rosemary sprigs
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • ⅓ cup extra virgin olive oil
  • ¼ cup sherry vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon ground white pepper
  • 1 ½ pounds lamb tenderloin
  • cut into 2-inch pieces
  • ¼ cup fresh lemon juice
  • ½ cup extra virgin olive oil
  • ⅓ cup Greek yogurt
  • 1 crushed garlic clove
  • ¼ teaspoon sea salt
  • 2 teaspoons chopped fresh mint
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon small capers
  • 1 anchovy filet
  • Methods :

  • Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
  • While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.
  • Preheat an outdoor grill for medium heat.
  • Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.
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