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Dining Tip: Grilled Lamb Kebabs with Cucumber, Zucchini and Feta Salad

A delicious summer meal to accompany a Greek red

Laurie Woolever
Posted: August 9, 2010

For the lamb:
• 1 1/2 pounds lamb leg, cut into 1-inch pieces (or 1 1/2 pounds ground lamb)
• 1 red onion or 3 shallots, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh mint
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon finely ground black pepper, plus more to taste

1. Preheat the grill or broiler.

2. Grind the lamb in a meat grinder or the bowl of a food processor fitted with the blade attachment. (Skip this step if using pre-ground lamb.)

3. Combine all the ingredients in a large bowl and mix together using clean, lightly-oiled hands, compacting the mixture as little as possible. Form the mixture into 9 patties, each about 4 inches long and 1 1/2 inches wide. Thread a skewer through each patty, compacting the meat around the skewer now if necessary to keep them from falling apart on the grill.

4. Grill each skewer of meat for 2 to 3 minutes per side, until the outside is browned and the inside is just cooked through. If broiling, cook 3 to 5 minutes per side. Remove from grill or broiler, season lightly with salt and pepper, remove skewers and serve with the salad and toasted pita if desired. Serves 6 as an entrée, 9 to 12 as an appetizer.

For the salad:
• 2 medium cucumbers, peeled, seeds removed with a spoon, cut into 1/2-inch dice
• 2 medium zucchini, cut into 1/2-inch dice
• 1 tablespoon kosher salt, plus more to taste
• 3 ounces Greek feta cheese, crumbled
• 1 tablespoon freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh parsley
• Freshly ground black pepper to taste

1. Combine the cucumbers, zucchini and 1 tablespoon salt in a large bowl and toss well to coat. Transfer the vegetables to a fine-mesh sieve and let sit for 30 minutes. The salt will draw out excess moisture from the vegetables and concentrate their flavors.

2. Shake off any excess liquid from the vegetables and return them to the large bowl. Add the cheese, lemon juice, oil and herbs and toss well to combine. Season with pepper and additional salt if desired. Serves 6.


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