Greek-Style Lamb Kebabs

7
Servings
4.20h
Prep Time
15m
Cook Time
4h 27m
Ready In


"These lamb kebabs are touted to be tasty little devils and when you top them with the feta spread they are something really out of this world. Source: Emeril Legasse (Emeril at the Grill). The 2-4 hour marinating time has been added to the prep. time."

Original recipe yields 7 servings
OK
  • FOR FETA SPREAD

Nutritional

  • Serving Size: 1 (575.2 g)
  • Calories 1389.3
  • Total Fat - 92.7 g
  • Saturated Fat - 38.6 g
  • Cholesterol - 296.3 mg
  • Sodium - 1865.5 mg
  • Total Carbohydrate - 54.9 g
  • Dietary Fiber - 3.4 g
  • Sugars - 2.9 g
  • Protein - 80.1 g
  • Calcium - 348.5 mg
  • Iron - 8.2 mg
  • Vitamin C - 13.9 mg
  • Thiamin - 0.7 mg

FOR THE LAMB KEBABS


Step 1

In a large bowl, combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Stir well.

Step 2

Add the lamb and toss to coat it with the marinade. Cover with plastic wrap and refrigerate for 2 - 4 hours.

Step 3

Soak the bamboo skewers in warm water for about 1 hour before assembling the kebabs. (This step is important! This will prevent the skewers from burning on the grill).

Step 4

Preheat the grill to high, and lightly oil the grate.

Step 5

Thread the lamb onto the soaked skewers, and place them on the grill.

Step 6

Cook, turning frequently to promote even browning for 12 - 14 minutes.

Step 7

Wrap a pita bread around the meat on a skewer, and while holding the bread firmly around the meat, twist the skewer out of the meat.

Step 8

Drizzle the meat with feta spread to your liking. Repeat with the remaining pitas and skewers, and enjoy!

FOR THE FETA SPREAD


Step 9

Combine all the ingredients in a bowl, and stir to blend well.

Step 10

Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight to allow the flavors to blend.

Tips & Variations


  • 8 - 10 bamboo skewers

JostLori

Ten stars! Wow, that sauce is amazing! I made these for a family get-together and everyone loved the lamb and the sauce. A great change from tzatziki! This is definitely a keeper. Thanks for posting! Made for Culinary Quest 2016.

review by:
(16 Aug 2016)