Lamb kebabs with cucumber-feta relish
Recipe by Kelly Snyder
1 cup jasmine rice (or white basmati or long-grain white rice)
1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 1-inch cubes
1 teaspoon dried oregano
kosher salt and black pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled Feta (2 ounces)
1/4 red onion, chopped
1/4 cup fresh dill, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Prep. Time → 20 min
Cook Time → 15 min
1. Cook the rice according to the package directions.
2. Meanwhile, thread the lamb onto eight 6-inch skewers. Season with the oregano, ½ teaspoon salt, and ¼ teaspoon black pepper
.
Heat grill or grill pan to medium-high. Cook the lamb skewers, turning occasionally, to the desired doneness, 8 to 10 minutes for medium-rare.
3. Meanwhile, in a small bowl, combine the cucumber, Feta, onion, dill, oil, lemon juice, and ¼ teaspoon each salt and pepper.
4. Serve the kebabs with the rice and relish.
main courses, cucumber, dill, feta, kebab, lamb, onion, rice October 13, 2012 16:48
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