Lamb Kebabs With Cucumber-Feta Relish

Lamb Kebabs With Cucumber-Feta Relish
Con Poulos
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preparation
20
minutes
cooking
25
minutes
Serves 4

Ingredients

1
cup
jasmine rice (or white basmati or long-grain white rice)
1 1/2
pounds
lamb steaks (top round or shoulder), bones removed and meat cut into 1-inch cubes
1
teaspoon
dried oregano
kosher salt and black pepper
1/2
seedless cucumber, chopped
1/2
cup
crumbled Feta (2 ounces)
1/4
red onion, chopped
1/4
cup
fresh dill, chopped
2
tablespoons
extra-virgin olive oil
1
tablespoon
fresh lemon juice

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, thread the lamb onto eight 6-inch skewers. Season with the oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Heat grill or grill pan to medium-high. Cook the lamb skewers, turning occasionally, to the desired doneness, 8 to 10 minutes for medium-rare.
  4. Meanwhile, in a small bowl, combine the cucumber, Feta, onion, dill, oil, lemon juice, and ¼ teaspoon each salt and pepper.
  5. Serve the kebabs with the rice and relish.
Sara Quessenberry
March 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 320
  • Protein 36 g
  • Carbohydrate 43 g
  • Sugar 2 g
  • Fiber 1 g
  • Fat 36 g
  • Sat Fat 14 g
  • Calcium 131 mg
  • Iron 4 mg
  • Sodium 626 mg
  • Cholesterol 134 mg
What does this mean? See Nutrition 101.

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