Recipe:

Oven-Roasted Lamb Kebabs with Tzatziki Sauce

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Serves 6

Oven roasted for a succulent and tender bite, these delicious lamb and vegetable kebabs are easy to prepare and full of flavor. Serve with the tangy tzatziki sauce and a simple cucumber, tomato and olive salad with feta cheese and warm pita bread for a traditional Greek delight.

Ingredients

2 cups plain Greek-style yogurt
1 cucumber, peeled, halved and thinly sliced
1 clove garlic, finely chopped
1 1/4 red onions (1/4 finely chopped, 1 thickly sliced)
Juice of half a lemon
6 bamboo skewers, soak in water for 30 minutes
1 pound thick-cut boneless lamb chops, cut into 1/2-inch cubes
10 cremini mushrooms, thickly sliced
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 yellow bell pepper, cored, seeded, and cut into 1/2-inch pieces
Salt and pepper to taste
1/4 cup olive oil

Method

To prepare the tzatziki sauce, put yogurt, cucumbers, garlic, chopped onions, and lemon juice into a medium bowl and stir well. Cover and refrigerate for 1 hour.

Preheat the oven to 350°F. Assemble kebabs by threading lamb, mushrooms, peppers, and sliced onions onto the skewers, alternating them as you go so that each kebab has a bit of each. Place all kebabs on a baking sheet and season generously with salt and pepper, turning skewers around to season all sides. Drizzle with oil, once again turning the skewers to evenly coat all of the meat and vegetables.

Bake about 12 minutes for medium rare or 15 minutes for medium to medium well. Alternately, grill at high heat, turning and browning all sides until cooked through. Transfer kebabs to a platter and serve with tzatziki sauce on the side.

Nutrition

Per serving (about 9oz/272g-wt.): 350 calories (230 from fat), 25g total fat, 9g saturated fat, 65mg cholesterol, 280mg sodium, 11g total carbohydrate (2g dietary fiber, 7g sugar), 19g protein

Tags: Greek, Wheat Free, Gluten Free

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