Ingredients
- 1 cup onion, diced
- ½ cup dry red wine
- ¼ cup fresh lemon juice
- ¼ cup EVOO
- 2 teaspoons cumin
- 1 tablespoon oregano-fresh
- 2 teaspoons rosemary-minced
- salt and ground black pepper to taste
- 2 pounds lamb, cut into 1 inch pieces
- 1 red peper, cut into 1 inch pieces
- 1 red onion, cut into 1 inch pieces
- 7 ounces Greek yogurt
- ¼ cup cucumber, seeded and minced
- 2 tablespoons dill and mint, EA-fresh
- 1 tablespoon white wine vinegar
- 1 tablespoon EVOO
- salt and ground black pepper to taste
- 1 tablespoon garlic, minced
Directions
In a bowl, combine onion, wine, lemon juice, 1/4 cup EVOO, cumin, oregano, rosemary, salt and pepper. Add lamb and marinate 4 hours or over night. Stir together yogurt, cucumber, dill, mint, garlic, 1 T EVOO, vinegar, salt and pepper. Cover and refrigerate over night. Preheat grill to medium-high. Thread lamb, red onion, and red pepper on skewers. Grill for 10-12 minutes. Serve with sauce. |