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.

Source

Servings/Yield