Greek-Style Lamb Kebabs
March 27, 2016
"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."
- FOR FETA SPREAD
- 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
In a large bowl, combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Stir well.
Add the lamb and toss to coat it with the marinade. Cover with plastic wrap and refrigerate for 2 - 4 hours.
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).
Preheat the grill to high, and lightly oil the grate.
Thread the lamb onto the soaked skewers, and place them on the grill.
Cook, turning frequently to promote even browning for 12 - 14 minutes.
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.
Drizzle the meat with feta spread to your liking. Repeat with the remaining pitas and skewers, and enjoy!
FOR THE FETA SPREAD
Combine all the ingredients in a bowl, and stir to blend well.
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