greek lamb kabobs with yogurt-mint salsa verde

Ingredients

• Servings: 8
• lamb skewers:
• 8 6-inch rosemary sprigs
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1/3 cup extra virgin olive oil
• 1/4 cup vinegar
• 1 teaspoon sea salt
• 1 teaspoon ground white pepper
• 1 1/2 pounds lamb tenderloin, cut into 2-inch pieces
• salsa verde:
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1/3 cup greek yogurt
• 1 crushed garlic clove
• 1/4 teaspoon sea salt
• 2 teaspoons chopped fresh mint
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh parsley
• 1 teaspoon small capers
• 1 anchovy filet

Recipe

Preparation Time: 25 mins Cook Time: 8 mins Ready Time: 1 hr 13 mins


• soak the rosemary skewers in water for 30 minutes. meanwhile, whisk together the garlic, thyme, olive oil, vinegar, salt, and pepper in a glass bowl. toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. after the lamb has marinated, thread the rosemary sprigs.
• while the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. blend until smooth, then pour into a serving dish and set aside.
• preheat an outdoor grill for medium heat.
• cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. serve with salsa verde.