Greek Lamb Kabobs with Yogurt-Mint Salsa Verde Tarifi

Malzemeler

• 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

Hazırlanışı

1. * 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. * 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. * Preheat an outdoor grill for medium heat. * Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.

Paylaş