Tuesday, July 21, 2009

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 App├ętits 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.
Grilled Lamb with Feta Spread
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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© 2007-2009 Kathy Lewinski

10 comments:

Tangled Noodle said...

Oooooh! Ahhhhh! I can almost taste this! The hubs loves lamb so this will undoubtedly be met with enthusiasm. The feta spread sounds so good but I may have to double up - one cup as an appetizer dip and the other for the lamb.

Deborah said...

How funny - if you go to my cookbooks and magazines, you'll see lots of post-its sticking out!! This sounds wonderful!

Grace said...

oh, how I love kebabs. although i'm irrationally opposed to eating lamb, this looks like a glorious meal. skewered meat is always better. :)

Lori said...

This is pure heaven! By far one of my favorite types of meals. I haven't had anything Greek inspired (except for yogurt) in a long while.

Jeff said...

How can you go wrong with anything that has feta spread on it?

Love the idea and always been a big fan of emeril too. Everyone keeps talking about his grilling book and I think it is time I pick it up.

Looks awesome!

Peter M said...

The lamb looks fab and I agree, it doesn't need much time to marinate. My only qualm is the use of Cilantro. It's only used alot on the island of Cyprus...almost never used on mainland Greece.

Jude said...

Emeril does greek, too? That guy's a machine!
This reminds me. It's been a while since I've hit up Greektown in Chicago for some good lamb.

Giff said...

I haven't tried this with feta mixed in the dressing yet -- will have to give that a go!

Ashley said...

These look divine! I love anything wrapped in a pita with yogurt sauce - yum!

Anonymous said...

Beautiful presentation, Please consider using Greek oregano and a few cloves of GARLIC...mmmmmm!

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