Ingredients
For the lamb:
- •907 grams (2 pounds) trimmed boneless lamb leg, cut into 2.5 cm (I-inch) cubes
- •177 ml (3/4 cup) extra-virgin olive oil
- •79 ml (1/3 cup) fresh lemon juice
- •3 cloves garlic, peeled and minced
- •2 bay leaves
- •2 tablespoons chopped fresh oregano
- •½ teaspoon cracked black peppercorns
- •Salt
For the yogurt sauce:
- •473ml (2 cups) Greek or whole-milk yogurt
- •Half a seedless cucumber, peeled and finely chopped
- •2 tablespoons finely chopped fresh mint leaves
- •Salt
For serving:
- •Sliced or diced ripe tomatoes
- •Shredded lettuce
- •Thin-sliced red onion or sweet onion
- •Hummus
- •Pita bread
Preparation
Marinate the lamb: In a heavy-duty plastic storage bag or covered container, combine the lamb cubes, olive oil, lemon juice, garlic, bay leaves, oregano, peppercorns, and salt to taste. Mix well and refrigerate for at least 6 hours and up to 24 hours.
For the yogurt sauce: In a mixing bowl, combine the yogurt, cucumber, and mint. Season with salt to taste. Transfer to a serving bowl and refrigerate until needed.
To grill and serve: Preheat a grill. Remove the lamb cubes from the marinade and thread onto 8 or more skewers. Grill the lamb, turning often, until browned on the outside and medium-rare (or to taste) on the inside. Serve with yogurt sauce, tomatoes, lettuce, onion, hummus, and pita bread.
Serve these lamb kebabs with an attractive platter of tomatoes and greens. If you use bamboo skewers, soak them for up to an hour before using them. Do not oversoak; they will splinter as you thread the meat onto them.
Wines
Minervois, Barbera, Cabernet Savignon (United States)
To make ahead
Six to twenty-four hours before serving: marinate lamb.
Forty minutes before serving: Preheat grill. Prepare yogurt sauce. Grill lamb.