Lamb Kebabs With Cucumber-Feta Relish

skewers-cucumber-salad
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 648 calories
    • Calories 320 calories from fat
    • Fat 36 g
    • Sat Fat 14 g
    • Cholesterol 134 mg
    • Sodium 626 mg
    • Protein 36 g
    • Carbohydrate 43 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 4 mg
    • Calcium 131 mg
  • March 2009

Ingredients

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