Lamb Kebabs

Directions

1If you are using wood skewers, to soak them for about 20 minutes before skewering (or is that "kabobing"?).

2Mix the ingredients for the marinade.

3Skewer 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.

4Put 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.

51/2 hour before grilling, remove the lamb kabobs from the refrigerator to let them come up to room temperature before grilling.

6Grill over direct high heat, about 2 minutes per side. Baste frequently with the reserve marinade. Be careful not to overcook. Lamb is best served medium rare.

7You 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).

8Grate 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!