Greek Lamb Kabobs with Yogurt-Mint Salsa Verde
Share recipe
Description
Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!
Ingredients
- 8 6-inch rosemary sprigs
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- ⅓ cup extra virgin olive oil
- ¼ cup sherry vinegar
- 1 teaspoon sea salt
- 1 teaspoon ground white pepper
- 1 ½ pounds lamb tenderloin, cut into 2-inch pieces
- ¼ cup fresh lemon juice
- ½ cup extra virgin olive oil
- ⅓ cup Greek yogurt
- 1 crushed garlic clove
- ¼ 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.
Nutrition Facts
serving: 8 skewers
calories: 688 kcal
carbohydrates: 4 g
protein: 36.1 g
saturated fat: 10.7 g
cholesterol: 115.2 mg
sodium: 908.1 mg
fiber: 0.6 g
sugar: 1.1 g
Categories