Grilled Lamb Kababs with Feta Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound lamb leg, loin, or shoulder, cut into 1-inch cubes (about 12 cubes) |
8 cherry tomatoes |
1 bunch green onions cut into 2-inch pieces |
1/2 cup olive oil |
2 tablespoons lemon juice |
2 tablespoons chopped garlic |
1 tablespoon fresh oregano |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
essence, recipe follows |
feta sauce, recipe follows |
lemon wedges, garnish |
sprigs fresh mint, garnish |
Directions:
1. Alternately thread the lamb, tomatoes, and onions onto long skewers. (If the skewers are wooden, soak in water for 30 minutes before using.)
2. Drizzle over kebabs, the oil, the lemon juice, garlic, oregano, salt and black pepper. Marinate in the refrigerator for at least 4 and up to 12 hours.
3. Preheat the grill to medium-high.
4. Remove the lamb from the marinade and pat dry. Place on the grill and cook until lamb reaches desired temperature, turning occasionally, 8 to 10 minutes for medium-rare.
5. Remove from the grill and arrange the skewers on 4 plates. Divide the sauce among 4 ramekins and place on the plates with the skewers. Serve with lemon wedges on the side and sprigs of mint.
6. Essence (Emeril's Creole Seasoning):
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried leaf oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly and store in an airtight jar or container.
16. Yield: about 2/3 cup
17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
18. Feta Sauce:
19. 2 cups plain yogurt
20. 1/2 cup well drained, crumbled feta cheese
21. 1 tablespoon extra-virgin olive oil
22. 1 1/2 teaspoons minced garlic
23. 1 1/2 teaspoons fresh lemon juice
24. 1/4 teaspoon salt
25. Pinch cayenne
26. 3 tablespoons chiffonade fresh mint leaves
27. Pinch Essence
28. Line a strainer with a layer of cheesecloth or a coffee filter and place over a bowl. Add the yogurt, refrigerate, and let drain until thick and reduced to 1 cup, 2 to 3 hours. Discard the liquid in the bowl or reserve for another use, such as bread making.
29. In a blender, combine the feta, oil, garlic, lemon juice, salt, and cayenne, and process until smooth, adding more oil 1/2 teaspoon at a time if needed. Add the strained yogurt and pulse to combine. Add the mint leaves and Essence. Adjust the seasoning, to taste.
30. Cover and refrigerate until ready to serve.
31. Yield: about 1 1/4 cups
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