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Marinated Grecian Lamb Skewers

by

Yield: 3 to 5 portions;
Time Estimate: 30 to 55 minutes overall, including 10 minutes of preparation;
Storage Notes: serve immediately or reserve for eating later, they'll keep for 2 days;
Difficulty: easy;

Lamb is something that we don't eat often, though we always say that we're going to more after finishing a meal. This recipe is a perfect example of that - simple to prep, quick to cook, and oh so tasty to eat. These Greek lamb skewers are wonderful as appetizers for a dinner party, or when paired with a fresh salad or grilled vegetables make a delicious, filling Mediterranean meal.

Ingredients:

  • 6 lamb chops
  • 5 Tablespoons "Taste of Greece"
  • 3 Tablespoons olive oil
  • 1 lemon
  • 3 to 5 skewers, depending on desired portion size

Method:

  1. Separate the lamb from the bone, trimming fat as you do so. Dice into cubes, a little under an inch in size. Don't worry if these seem a little big as they'll shrink down when they cook. What's important is consistent sizes - if they're uneven they may not all cook at the same rate and some bits won't get those lovely grill marks.
  2. In a medium sized bowl, stir together 4 Tablespoons of "Taste of Greece" and 2 Tablespoons of olive oil. Add lamb cubes and mix well. Cover with saran wrap, and reserve in fridge for 20 - 40 minutes to give the flavors a chance to get to know each other.
  3. While the lamb is marinating, fire up the grill or heat up a frying pan large enough to accommodate the skewers.
  4. Remove marinated lamb from fridge, and put on skewers. Try to keep the cubes together, and leave space at both ends for easy handling and eating later.
  5. Place skewers on grill or, if using a pan, put on medium high and add remaining olive oil. Keep them spaced out.
  6. Plan on flipping just once - allow 2 to 3 minutes on the first side, 1 to 2 on the second. 
  7. Remove from heat and rest for around 3 minutes - this will keep all the juices in and result in tender lamb that will slide off the skewer easily.
  8. Plate, accompanied with lemon slices. For bonus points garnish with a little parsley.
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