(adapted from Martha Stewart Living June 2010)
1/2 c. olive oil
1/2 tsp. grated lemon zest
1/3 c. lemon juice
3 cloves minced garlic
2 TBS. oregano
1/2 boneless leg of lamb (3.5 lbs), cut into 1.5 inch cubes
1 English or seedless cucumber, halved lengthwise, and cut into 24 pieces
1 zucchini, halved lengthwise and cut into pieces
10 button mushrooms
fresh cracked pepper
1 lemon, cut into 8 wedges
3 oz. crumbled feta cheese
4 oz. greek plain yogurt
2 cloves minced garlic
2 TBS. olive oil
1 TBS. lemon juice
1. Make the kebabs - combine oil, zest and juice, garlic, oregano and lamb in ziploc bag. Marinate overnight.
2. Combine sauce ingredients in blender and puree until smooth. Refrigerate.
3. Heat grill to medium high. Thread lamb & cucumbers, zucchini and mushrooms onto skewers. Finish each skewer with lemon wedge. Season with salt & pepper. Grill for 12 minutes (for medium-rare to medium), flipping halfway through. Serve with pitas and sauce!