Marinated Grecian Lamb Skewers
Yield: 3 to 5 portions;
Time Estimate: 30 to 55 minutes overall, including 10 minutes of preparation;
Storage Notes: serve immediately or reserve for eating later, they'll keep for 2 days;
Lamb is something that we don't eat often, though we always say that we're going to more after finishing a meal. This recipe is a perfect example of that - simple to prep, quick to cook, and oh so tasty to eat. These Greek lamb skewers are wonderful as appetizers for a dinner party, or when paired with a fresh salad or grilled vegetables make a delicious, filling Mediterranean meal.
- 6 lamb chops
- 5 Tablespoons "Taste of Greece"
- 3 Tablespoons olive oil
- 1 lemon
- 3 to 5 skewers, depending on desired portion size
- Separate the lamb from the bone, trimming fat as you do so. Dice into cubes, a little under an inch in size. Don't worry if these seem a little big as they'll shrink down when they cook. What's important is consistent sizes - if they're uneven they may not all cook at the same rate and some bits won't get those lovely grill marks.
- In a medium sized bowl, stir together 4 Tablespoons of "Taste of Greece" and 2 Tablespoons of olive oil. Add lamb cubes and mix well. Cover with saran wrap, and reserve in fridge for 20 - 40 minutes to give the flavors a chance to get to know each other.
- While the lamb is marinating, fire up the grill or heat up a frying pan large enough to accommodate the skewers.
- Remove marinated lamb from fridge, and put on skewers. Try to keep the cubes together, and leave space at both ends for easy handling and eating later.
- Place skewers on grill or, if using a pan, put on medium high and add remaining olive oil. Keep them spaced out.
- Plan on flipping just once - allow 2 to 3 minutes on the first side, 1 to 2 on the second.
- Remove from heat and rest for around 3 minutes - this will keep all the juices in and result in tender lamb that will slide off the skewer easily.
- Plate, accompanied with lemon slices. For bonus points garnish with a little parsley.