We Up All Night To Get Lamby

Lamb. I love lamb. Yea, we all know that by now, but apparently this is the year of 'gettin' lamby' since we are in the apocalypse of ice and snow so another lamb recipe won't kill anybody. I get lean cuts of lamb that are still packed full of that lamby scrumptious flavor. I also love Greek food. I mean.. it's salty, its spicy, creamy, delicious- is there a greek word for umami? Let me know. When I think Greek I think that 90% of the time its food my body can gather nourishment from… flavorful proteins such as chicken, seafood, and lamb, creamy cooling dips made with yogurt and sesame, and crunchy, refreshing salads that hit all the right spots…hungry yet? This lamb kebab recipe can absolutely be done with chicken, you could even season hearty veggies like zucchini and eggplant and do it that way. However you execute these kebabs… they don't disappoint. I actually have several different recipes I use for yogurt sauce, or 'tzatziki', this one is a bit thicker and tangier, so it can stand up to the lamb. Za'atar seasoning is an israeli spice put on everything from chicken to pastries, you can find spice blends like this in spice markets or even as a bottled mix at your local grocery store or Whole Foods. Opa errbody!

Grilled Lamb Kebabs w/ Tzatziki Sauce
2 lbs boneless leg of lamb (can find at WF rolled and tied) cut into 1/2 inch cubes
2 tbs minced garlic
2 tbs za'atar seasoning
1 tsp kosher salt
1 tsp freshly ground black pepper
1/4 cup good olive oil
6 skewers (if wooden, soak in water for at least 4 hours)

Step 1: Trim up your lamb, make sure to remove the silver skin and the fat, place in a bowl. Add your garlic, za'atar, salt, pepper, and olive oil, and get ya hands in there so that every piece is coated wtih some good seasoning. If each piece of meat doesn't have za'atar seasoning, don't be shy, add a little more in there, can't hurt. Cover and refrigerate for at least 1 hour and up to 8 hours. 

Step 2: Preheat your grill or grill pan to high heat (if indoors best-be-puttin-on-yo-vent-fan, you renters feel me). Skewer your lambies- about 5-6 pieces per skewer. Grill for about 4-5 minutes per side, remember: the reason we cut things the same size is so they cook through within the same time period! If you like yours more well-done, look for the 'spring back' and tack on another 2 minutes. Let the lamb take a lil lamb nap for about 5 minutes to seal in those juices. Yea- your skewers may get charred if using wood, thats okay- just don't…eat…them. K?

Tzatziki Yogurt Sauce:
1/2 cup non-fat greek yogurt (I use 0% Fage)
1/4 cup good olive oil
Juice of 1 lemon
1 tbs chopped fresh dill
1 tsp chopped fresh parsley
1/2 seedless cucumber, peeled, chopped into lil' cubes
1/2 tsp salt
1/2 tsp freshly ground black peppa
The only Step: Mix together, and serve

Is it weird that while eating this I sing "Get Lucky" and just replace lucky with lamby? I think it actually adds to the deliciousness. Dig in errbody!