Greek Lamb Kabobs with Yogurt-Mint Salsa Verde

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 sherry 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Strip the leaves from the lower half of each rosemary sprig, leaving the top leaves on, and set the sprigs aside.

2. In a bowl, whisk the olive oil, sherry vinegar, minced garlic, thyme, sea salt and ground white pepper. Add the lamb pieces and toss to coat.

3. Cover the lamb and refrigerate it for at least 1 hour, or up to overnight.

4. To make the salsa verde, whisk the lemon juice, olive oil, Greek yogurt, crushed garlic clove, sea salt, anchovy, capers, mint, oregano and parsley in a bowl. Refrigerate until serving.

5. Heat a grill or grill pan over medium-high heat.

6. Thread the marinated lamb pieces evenly onto the rosemary sprigs to make 8 skewers.

7. Grill the skewers 2 to 3 minutes per side until browned, until the thickest piece of lamb reaches 145°F (63°C).

8. Rest the skewers for 3 minutes, then serve with the salsa verde spooned over or alongside.