- Lamb Skewers:
- 8 6-inch rosemary sprigs
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- 1/3 cup extra virgin olive oil
- 1/4 cup sherry vinegar
- 1 teaspoon sea salt
- 1 teaspoon ground white pepper
- 1 1/2 pounds lamb tenderloin, cut into 2-inch pieces
- Salsa Verde:
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1/3 cup Greek yogurt
- 1 crushed garlic clove
- 1/4 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
- 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.
03/27/2018
recipepes.com
Greek Lamb Kabobs with Yogurt-Mint Salsa Verde, recipe
PT15M
PT1H
5
455 calories
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