Greek Style Lamb Kabobs
- 1 lb. Boneless American Lamb leg or shoulder, cut into 1 1/2 inch cubes
- 24 grape or cherry tomatoes
- 24 chunks of onion
- 4 garlic cloves, minced
- 1 bunch of fresh oregano
- 1 lemon, juiced
- 1/2 cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Combine garlic, oregano, lemon juice, and olive oil in a small bowl. Season marinade with kosher salt and freshly ground black pepper. Add lamb cubes; toss to coat. Cover and mainate in a refrigerator 4 to 6 hours. Drain meat cubes; disvard marinade. Thread lamb, tomatoes and onion onto skewers. Grill on medium heat for 12 to 15 minutes depending on desired doneness.
Serve on pita bread with Tzatziki sauce: 3 cups plain yogurt, juice from 1 lemon, 2 medium cucumbers (peeled, halved, seeded and diced), kosher salt and freshly ground black pepper. Put all of the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow flavors to marry.
The kabobs were grilled on a Weber Kettle over hot coals and a chunk of mulberry wood. The mulberry offered a subtle, sweet taste. Pita flat breads warmed off to the other side of the grill. The final product offered a ton of different flavors all melded together: garlic, EVOO, onion, cucumber, fresh herbs and, of course, Fresh American Lamb!!!
