Serves:
Ingredients:
6 cloves garlic, chopped
1 large yellow onion, coarsely chopped
1 tablespoon chopped fresh oregano leaves
3 pounds lamb tenderloin, cut into 1 by 1-inch strips
Metal skewers
Salt and freshly ground pepper
Feta Sauce ~ recipe follows
For Feta Sauce:
2 cups thick full fat Greek yogurt
½ cup well drained, crumbled feta cheese
1 tablespoon extra-virgin olive oil
1 ½ teaspoons minced garlic
Juice of one lemon (or more to taste)
Sea salt to taste
Pinch of cayenne pepper
3 tablespoons chiffonade fresh mint leaves
Directions:
Whisk together the oil, garlic, onion, and oregano in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator for at least
1 hour, or up to 4 hours.
Skewer the lamb onto the presoaked wooden skewers, and season with salt and pepper. Grill for 2 - 4 minutes on each side, or until the lamb is golden
brown and cooked to medium-rare doneness. Remove from the grill.
Serve with Feta Sauce
For Feta Sauce:
In a blender, combine the feta, oil, garlic, lemon juice, salt, and cayenne, and process until smooth, adding more oil 1/2 teaspoon at a time if
needed. Add the yogurt and pulse to combine. Add the mint leaves. Adjust the seasoning, to taste.
Cover and refrigerate until ready to serve.
Yield: about 1 1/4 cups
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