April 16, 2009
The traditional shish kabob, the lamb kabob, is a great spring dish, or any time you get a hankering for lamb. Hankering? When was the last time I got to use that term? This dish uses a great marinade to add some good flavor to the lamb. And we throw in a Greek yogurt sauce recipe for free, because what is a lamb kabob without yogurt sauce?
Note that you should allow 4 to 6 hours to marinade the lamb prior to grilling.
For the marinade:
For yogurt sauce:
Skewer the meat and veggies, alternating the different ingredients. I prefer to start and end with meat on the skewers. Veggies tend to shrink away from the skewers during cooking, while meat tends to tighten up on the skewers, keeping the other ingredients in place.
Put the skewered ingredients in a large glass or pyrex baking dish or a heavy duty zipper plastic bags (freezer bags). If you use bags, make sure you don't poke any holes with the skewers. Set aside about 1/3 of a cup of the marinade to use for basting. Cover and refrigerate this 1/3 cup marinade until ready to grill. Pour the rest of the marinade over the skewers. Cover (or zip) and refrigerate for 4 to 6 hours. Turn the kabobs in the marinade or spoon the marinade over the skewers a few times to ensure the kabobs gets lots of flavor.
You can use the kabobs in a gyro (pronounced ˈyē-ˌrō), or just by themselves. If you want a gyro, just throw them on a pita and add some yogurt sauce (which is called tzatziki, pronounced...well, I'm not sure how to pronounce it...I think it's zet-ziki).
Grate the cucumber on a cheese grater. Use a clean dish towel or a very strong paper towel to wrap up the cucumber and twist and squeeze to remove the moisture. Add the ingredients and mix. It's that easy, but OH SO GOOD. Hmm, I wonder if you can do flaming cheese on a grill? OPA!