Lamb And Artichoke Kebabs With Greek Yogurt Dip Recipes

GREEK SALAD LAYERED DIP

Steps:

• Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
• Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

LAMB-MUSHROOM KABOBS WITH GREEK YOGURT MOPPING SAUCE

Steps:

• Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.
• Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.
• Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
• Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should come to 125 degrees F (52 degrees C) for medium-rare.

LAMB KEBABS WITH YOGURT-CILANTRO SAUCE

Steps:

• Make the kebabs: In a medium skillet, heat oil over medium-high. Add onion and cook until very soft and translucent, about 6 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 2 minutes. Transfer to a large bowl; let cool.
• In a small bowl, pour milk over bread and let soak 5 minutes. In a large bowl, combine lamb, feta, cilantro, 1 1/2 teaspoons salt, 1 teaspoon pepper, egg, cooked onion mixture, and bread mixture. Use your hands to mix gently until combined (do not overmix). Refrigerate until chilled.
• Divide meat mixture into 4 equal portions, then form each portion around a 3/4-inch-wide flat metal skewer, leaving about 1 1/2 inches at each end. Transfer kebabs to a baking sheet, cover with plastic wrap, and refrigerate until chilled or up to overnight.
• Preheat grill for direct-heat cooking (or a grill pan over medium-high). Brush grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted into the center reaches 140 degrees (medium-rare), 6 to 8 minutes.
• Make the sauce: Combine yogurt, cilantro, and lemon zest and juice in a small bowl. Season with salt; drizzle with olive oil. Sprinkle with cayenne before serving.

LAMB KABOBS WITH YOGURT SAUCE

Steps:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.

LAMB KEBABS WITH YOGHURT SAUCE

Steps:

• Mix all marinade ingredients together, place in bowl with lamb.
• Refrigerate 3 hours or overnight if possible.
• Grill 10-15 minutes or til cooked as desired.
• Sauce: Mix all ingredients together, serve with lamb.

GREEK LAMB KABOBS

Steps:

• Marinate the lamb: Place 8 bamboo skewers in cold water until ready to use. Grate 3 tsp zest from the lemons and squeeze 5 Tb juice. In a shallow glass or ceramic dish just large enough to hold the lamb in a single layer, combine 2 tsp of the lemon zest, 3 Tb of the lemon juice, the oregano, half each of the green onions and garlic, and the olive oil. Season the lamb generously with salt and pepper. Add the lamb to the marinade and turn to coat. Let stand at room temperature for 15 minutes.
• Make the Yogurt Sauce: Meanwhile, in a small bowl, stir together the yogurt, cucumber, the remaining 1 tsp lemon zest and 2 Tb lemon juice, and the remaining green onions and garlic. Season with salt and pepper. Cover and refrigerate 15 minutes.
• Grill the Lamb: Prepare a gas or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler. Remove the lamb from the marinade, discarding the marinade. Thread the lamb onto the skewers. Place on the grill rack, or put on a baking sheet and place under the broiler. Cook, turning once, 6 to 7 minutes for medium rare or done to your liking. Divide the skewers among 4 plates and serve with the yogurt sauce.