Greek-Style Lamb Kebabs

I was struggling to come up with some new dishes to try last week so Matt went to his post-it notes. He's been working his way through our copies of Bon Appétits and cookbooks and placing post-it notes on the pages of all the recipes he thinks sound good. This week he went to Emeril at the Grill& chose this recipe.

This was quite a tasty dinner. The lamb only needs to marinate for 2 to 4 hours so you don't have to plan super early in the day. It also cooks up really quickly. But really the best thing about this dish is the feta spread. It was really flavorful & a great option to tzatziki. (I'm finding with this Emeril book what we like best are the sides & sauces.) We served this dish with some store bought flat bread (pita pockets would have been better) & steamed green beans seasoned with a little fresh lemon.

Greek-Style Lamb Kebabs
(adapted from Emeril at the Grillfor serving size)

3/4 c onion, finely chopped
1/2 T grated lemon zest
2 T lemon juice
2 T fresh parsley, chopped
2 T fresh cilantro, chopped
1 1/2 T fresh mint, chopped
1 t salt
1/2 t ground cumin
1/2 t sweet paprika
1/2 r ground black pepper
2 T olive oil
3/4 lb boneless lamb leg (we had out butcher cut a small piece for us), cut into 1-inch cubes

In a bowl combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper & olive oil. Stir in the lamb. Cover & refrigerate for 2 to 4 hours.

Thread the lamb onto skewers (if using wooden ones soak them in water first).

Preheat grill to high & coat with olive oil. Cook turning frequently until cooked through, 12 - 14 minutes.

3 - 4 servings

Feta Spread
(from Emeril at the Grill)

2 oz feta cheese, crumbled
2 oz cream cheese, at room temperature
1/4 c plain yogurt (the recipe called for Greek yogurt I used require & it was just fine)
1 T green onion tops, minced (I skipped this because I didn't have them)
1/2 T fresh mint, chopped
1 t lemon juice
3/4 t garlic, minced
1/2 t olive oil
1/2 t grated lemon zest
salt to taste
pinch of cayenne pepper

Combine every thing well & allow to chill for at least one hour.

About 1 cup

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