Mediterranean Lamb Kabobs
Ingredients
- 16 ounces ground lamb
- ½ cup crumbled feta cheese
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 ounces cremini mushrooms, finely chopped
- ¼ cup flat-leaf parsley, chopped and loosely packed
- 6–8 basil leaves, chopped
- 1 small red serrano pepper (or any red chili pepper)
- 1 tablespoon minced garlic
- 1 lemon (rind only*)
- 8 skewers
- Tzatziki Sauce (recipe below)
- small naan (or pita) bread for garnish (optional): tomato slices and onion
Tzatziki Sauce
- 1 small cucumber, shredded (½ cup)
- 4 ounces plain Greek yogurt
- 4 ounces sour cream
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Mediterranean Lamb Kabobs In a large mixing bowl add the lamb, feta, marjoram, salt and pepper. Set aside. Finely chop mushrooms by hand or using a food processor. And mushrooms to lamb mixture. Finely chop the rest of the ingredients by hand or in food processor. Gently mix until combined Form mixture around skewers and refrigerate for at least 30 minutes. Cook on a grill or grill pan for approximately 8 minutes, rotating every few minutes. Serve with tzatziki sauce on small naan. Garnish with tomatoes slices and onion (optional). * Using a vegetable peeler works well. Tzatziki Sauce Cut cucumber in half lengthwise and scoop out seeds. Shred each half, place into a tea towel, and squeeze out excess liquid. Combine all other ingredients and refrigerate at least an hour before enjoying.
