Greek Lamb Kebabs with Yoghurt-mint Salsa Verde

Ingredients

  • Lamb Skewers:
  • 8 6-inch rosemary sprigs
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1/3 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon ground white pepper
  • 1 1/2 pounds lamb tenderloin, cut into 2-inch pieces
  • Salsa Verde:
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/3 cup Greek yogurt
  • 1 crushed garlic clove
  • 1/4 teaspoon sea salt
  • 2 teaspoons chopped fresh mint
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon small capers
  • 1 anchovy filet

Directions

  1. Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
  2. 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. Blend until smooth, then pour into a serving dish and set aside.
  3. Preheat an outdoor grill for medium heat.
  4. Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.
  • INSPHERE Magazine Review

    George is your host and what a host he proves to be, the man is everything you think when you think “Greek restaurateur” with equal parts humour, enthusiasm and genuine passion for people and food. It’s not Santorini-by-the-sea but rather everything it promises to be, a great ambience with an alfresco dining area that is comfortable and conducive to a festive night out.

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