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Greek Lamb Kabobs with Yogurt-Mint Salsa Verde

SUBMITTED BY: Michaela Rosenthal  PHOTO BY: Ita Supporting Member (Click to learn more about Supporting Membership)

"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 compliment these skewers nicely!"
Greek Lamb Kabobs with Yogurt-Mint Salsa Verde Recipe
RECIPE RATING:
This recipe has been rated 8 times with an average star rating of 4.0
Read Reviews (8)
PREP TIME  25 Min
COOK TIME  8 Min
READY IN  1 Hr 13 Min
Original recipe yield 8 skewers

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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.
  2. 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.
  3. Preheat an outdoor grill for medium heat.
  4. Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on jul. 8, 2008 by Ita 
I didn't use any vinegar and I simply used skewers instead of trying to skewer them with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on oct. 3, 2007 by Kelly 
This recipe is amazing! I marinated it for only a half hour and it came out melt-in-your-mouth... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on jun. 13, 2008 by Sorcha 
Absolutely love it. I'm making it again this weekend for Father's Day. Always loved lamb,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on may 24, 2008 by freespirit 
Much to my surprise, this recipe was easy to make. The combination of the fresh herbs and the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed on jul. 4, 2008 by Elli 
The lamb was good, but the "salsa verde" seemed like a weak attempt at tzatziki. Next time... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed on jun. 30, 2008 by Lisa K 
Not real fond of this recipe. Way too many flavors rolled into one. I like the taste of lamb,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on mar. 11, 2009 by MSMITH17 
I didn't use the vinegar because I was out of it. I used sherry cooking wine instead. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on mar. 2, 2009 by Hot Chilli 
My Husband thought this was 5 star AAA+++. I thought the Yoghurt Salsa Verde was too acidic... MORE


 
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Nutritional Information
Greek Lamb Kabobs with Yogurt-Mint Salsa Verde

Servings Per Recipe: 4

Amount Per Serving

Calories: 687

  • Total Fat: 57.5g
  • Cholesterol: 115mg
  • Sodium: 907mg
  • Total Carbs: 4.8g
  •     Dietary Fiber: 0.6g
  • Protein: 36.1g

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