Greek Lamb Kabobs with Yogurt-Mint Salsa Verde

Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!

• Preparation Time: 25 mins
• Cooking Time: 8 mins
• Total Time: 33 mins
• Calories: 688 Calories

Ingredients

• 1 teaspoon ground white pepper
• ¼ cup fresh lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1 teaspoon sea salt
• ⅓ cup extra virgin olive oil
• 1 teaspoon chopped fresh parsley
• ½ cup extra virgin olive oil
• ¼ teaspoon sea salt
• 1 teaspoon chopped fresh oregano
• 1 anchovy filet
• ¼ cup sherry vinegar
• ⅓ cup Greek yogurt
• 2 teaspoons chopped fresh mint
• 8 6-inch rosemary sprigs
• 1 ½ pounds lamb tenderloin, cut into 2-inch pieces
• 1 crushed garlic clove
• 1 teaspoon small capers

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat.

Step 2

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.

Step 3

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.

Step 4

Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.