Greek Lamb Kebabs

July 4th is a grilling holiday. So grill this! A simple but flavorful lamb kebab flavored with fresh herbs, and garnished with a delicious Greek tzatziki yogurt condiment. It's the simple pleasures in life.

1-1/2 lb lamb (I used boneless leg), cubed into 20 1-inch pieces

1 large red pepper cut into 24 pieces (about 3/4-inch)

2 Tbsp fresh rosemary leaves

2 Tbsp fresh thyme leaves

2 Tbsp fresh oregano leaves

3 cloves garlic

juice of 1 lemon

1/4 cup olive oil

4 kebab skewers

Tzatziki for serving

Mince the herbs and garlic and mix with lemon juice and oil in a bowl.

Add lamb cubes and season with salt and black pepper. Marinate for at least an hour (or in the refrigerate overnight).

Heat grill to high.

Alternate 6 pieces pepper and 5 pieces lamb on four skewers.

Grill, turning on all sides, until the internal temperature of the lamb reads 135F on an instant read thermometer for medium rare.

Serve with rice and tzatziki, and flatbread if desired. Serves 4.

Comments

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