1 1/2 lbs. cubed lamb
8 thin wedges of lemon
1/4 cup olive oil
2 T. lemon juice
4 garlic cloves, minced
salt and pepper to taste
For sauce: 2 oz. feta, 1 T. lemon juice, 2 T. water. Puree in a blender and season with salt and pepper to taste.
Instructions: Heat up the grill to high. On bamboo skewers, thread lamb and lemon so that you have 5 pieces of meat per 2 pieces of lemon. Whisk oil, lemon juice, and garlic. Pour over the skewered meat and lemon making sure to coat all sides well. Let marinate 10 minutes or overnight. Season with salt and pepper. Lightly oil the grates of the grill. Cook lamb, turning occasionally on the hot grill until meat reaches desired doneness – about 2 minutes per side for medium rare. Serve with the feta dipping sauce.
My sweetie is going to LOVE YOU! He loves these – stuff ourselves with them when we go to Greek festivals. Wow! They look so easy! thank you!