Just in time for Labor Day weekend, Patrick Reitmayer from Salt of the Earth Catering joins us with a great grilling recipe.
Greek Lamb Kabobs with Yogurt Sauce
1 lb lamb steak, cut in 1 inch cubes
¼ C olive oil
4 cloves garlic
Zest and juice of 1 lemon
1 t dried oregano
¾ C Greek yogurt
1 small cucumber, diced small
1 T dried dill
½ pint cherry tomatoes, cut in half
1 medium zucchini, cut as small as the tomatoes
½ red onion, cut in pieces the size of the tomatoes
To Taste Fresh ground sea salt
Fresh ground pepper
Combine the lamb steaks with 2 T olive oil, 3 t garlic, lemon zest, lemon juice, and oregano. Put in a Ziploc bag. Marinate in the fridge for 2-3 hours, or overnight.
Mix the Greek yogurt, cucumbers, dill, and remaining garlic in bowl. Add salt to taste, set aside.
Soak 12 bamboo skewers in water for 10 minutes.
Toss the tomatoes, zucchini, and red onions with the remaining olive oil. Alternate items on the skewer.
Sprinkle salt, pepper, and Greek seasoning on the outside of kabobs. Grill until lamb is medium rare, about 10 minutes.