Greek Lamb Kabobs with Yogurt-Mint Salsa Verde

Name: Greek Lamb Kabobs with Yogurt-Mint Salsa Verde
Prep time: 1 h 13 min
Cook time: 1 h 13 min
Total time: 1 h 13 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 anchovy filet; 1 teaspoon capers; 79 milliliters extra virgin olive oil; 118 milliliters extra virgin olive oil; 2 teaspoons chopped fresh mint; 1 teaspoon chopped fresh parsley; 1 Tbsp chopped fresh thyme; 1 Tbsp minced garlic; 1 crushed garlic clove; 79 milliliters Greek yogurt; 1 teaspoon ground white pepper; 680 grams lamb tenderloin, cut into 2-inch pieces; 59 milliliters fresh lemon juice; 1 teaspoon chopped fresh oregano; 8 6-inch rosemary sprigs; 0 teaspoons sea salt; 1 teaspoon sea salt; 59 milliliters sherry vinegar

The recipe Greek Lamb Kabobs with Yogurt-Mint Salsa Verde could satisfy your Mediterranean craving in roughly 1 hour and 13 minutes. One portion of this dish contains around 31g of protein, 76g of fat, and a total of 825 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a pretty expensive main course. If you have garlic, rosemary sprigs, rosemary sprigs, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry 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 onto the rosemary sprigs.

Ingredients you will need

Sherry Vinegar

Olive Oil

Marinade

Rosemary

Garlic

Pepper

Thyme

Water

Lamb

Salt

Equipment you will use

Skewers

Whisk

Bowl

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.

Ingredients you will need

Lemon Juice

Salsa Verde

Olive Oil

Anchovies

Oregano

Parsley

Capers

Garlic

Yogurt

Lamb

Mint

Salt

Equipment you will use

Blender

Bowl

Preheat an outdoor grill for medium heat.

Equipment you will use

Grill

Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes.

Ingredients you will need

Lamb

Equipment you will use

Skewers

Serve with salsa verde.

Ingredients you will need

Salsa Verde

Equipment

Ingredients

Servings:

anchovy filet 1teaspoon

capers 79milliliters

extra virgin olive oil 118milliliters

extra virgin olive oil 2teaspoons

chopped fresh mint 1teaspoon

chopped fresh parsley 1Tbsp

chopped fresh thyme 1Tbsp

minced garlic 1

crushed garlic clove 79milliliters

Greek yogurt 1teaspoon

ground white pepper 680grams

lamb tenderloin, cut into 2-inch pieces 59milliliters

fresh lemon juice 1teaspoon

chopped fresh oregano 8

6-inch rosemary sprigs 0teaspoons

sea salt 1teaspoon

sea salt 59milliliters

sherry vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.