Greek Lamb Kabobs With Yogurt-Mint Salsa Verde
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
61
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Garlic (minced)1 tbsp
Thyme (chopped fresh)1 cup
Virgin Olive Oil (extra)1 cup
Sherry Vinegar1 tsp
Sea Salt1 tsp
Ground White Pepper1 cup
Lemon Juice (fresh)1 cup
Greek Yogurt2 tsps
Mint (chopped fresh)1 tsp
Oregano (chopped fresh)1 tsp
Parsley (chopped fresh)1 tsp
Capers (small)Directions:
1
Soak the rosemary skewers in water for 30 minutes
2
Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl
3
Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes
4
After the lamb has marinated, thread onto the rosemary sprigs
5
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
6
Blend until smooth, then pour into a serving dish and set aside
7
Preheat an outdoor grill for medium heat
8
Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes
9
Serve with salsa verde