Greek Lamb Kebabs

Name: Greek Lamb Kebabs
Yield: Makes 4 Servings
Cuisine: Greece
Ingredients: Olive oil, ¼ cup (2 fl oz/60 ml); Boneless lamb from leg, 1½ lb (750 g), cut into 2-inch (5-cm) cubes; Salt and freshly ground pepper; Plain yogurt, 1 cup (8 oz/250 g); Cucumber, 1 small, peeled, seeded, and chopped; Lemons, 2 large; Fresh oregano, 2 tablespoons minced; Green (spring) onions, 5, white and pale green parts, thinly sliced; Garlic, 5 cloves, minced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Lemons, 2 large
Fresh oregano, 2 tablespoons minced
Green (spring) onions

Europe
Greece
Dinner
Main course
Mediterranean
Gluten-free

Method

Marinate the lamb

Place 8 bamboo skewers in cold water to soak. Grate 3 teaspoons zest from the lemons and squeeze 5 tablespoons (2