Be bold this July Fourth: Grill Greek lamb kebabs

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Be bold this July Fourth: Grill Greek lamb kebabs

To get the best flavor from these grilled lamb kebabs, allow plenty of time for the meat to marinate in the yogurt sauce.
Herbed Greek Lamb Kebabs

Start to finish: 30 minutes, plus marinating
Servings: 6


Ingredients:


2 cups plain low-fat Greek yogurt
4 to 5 cloves garlic, minced
Zest and juice of 1 lemon
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh chives
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds lamb loin, cut into 2-inch chunks
2 green bell peppers, cored and cut into large chunks
To serve:
¼ cup chopped fresh herbs, such as oregano, parsley, chives and thyme
1 lemon, cut into wedges

Method:


In a large bowl, mix together the yogurt, garlic, lemon zest and juice, oregano, chives, salt and pepper. Pour half of the yogurt sauce into a bowl, cover and refrigerate. Add the lamb meat to the remaining yogurt sauce in the bowl and mix to coat well. Refrigerate for at least 1 hour and up to 24.
When ready to cook, heat the grill to medium-high. Using an oil-soaked paper towel held with tongs, oil the grill grates.
Remove the lamb from the yogurt sauce. Thread the meat onto skewers, alternating with chunks of green bell pepper. Grill the kebabs for 5 minutes per side, turning to cook evenly.
Serve the kebabs sprinkled with chopped fresh herbs and lemon wedges for squeezing over them. Serve with the reserved yogurt sauce.

Be bold this July Fourth: Grill Greek lamb kebabs

SPF
To get the best flavor from these grilled lamb kebabs, allow plenty of time for the meat to marinate in the yogurt sauce.
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