Greek Lamb Kebabs

Lamb is, of course, the classic meat for kebabs, and the secret here is to take all those fantastic Greek flavors and infuse them into little cubes of lamb leg. The best way to serve these kebabs is to grab a hold of the cooked meat with a warm pita and pull it off and top with a yogurt sauce and sliced onions. This is the perfect way to prepare a complete meal, quickly.

MAKES: 6 TO 8 KEBABS

INGREDIENTS:

KEBABS:

• 1 boneless leg of lamb (4 pounds, or 2 kg)
• 6 to 8 skewers

MARINADE:

• 1⁄3 cup (80 ml) red wine vinegar
• 2 teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ½ teaspoon dried mint (or 1 teaspoon chopped fresh mint)
• 2 tablespoons (28 ml) olive oil
• 4 cloves of garlic, smashed

FOR SERVING:

• Pita bread
• Sliced onions
• Sliced tomatoes

INSTRUCTIONS:

1. In a small bowl, combine the red wine vinegar, salt, black pepper, dried oregano, and dried (or fresh) mint. Slowly whisk in the olive oil. Add the smashed garlic. Set aside for 10 minutes.
2. Cut away any excess fat from the lamb leg. Cut the lamb into 1¼-inch (3 cm) cubes.
3. Place the lamb cubes into a resealable plastic bag. Pour the marinade over the lamb and toss gently to coat. Release any air from the bag, seal, and place into the refrigerator for 4 to 6 hours.
4. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
5. Thread the marinated lamb cubes onto the skewers, about 5 to 8 pieces per skewer depending on the size. Don’t overpack the skewer. Discard any marinade remaining in the bag.
6. Place the lamb kebabs onto the grill. Cook for 12 to 13 minutes, turning every few minutes.
7. Once cooked, remove the kebabs from the grill and let the meat rest for 5 to 6 minutes. Remove the meat from the skewers and serve on warmed pitas with yogurt sauce, sliced onions, and sliced tomatoes.

NOTE:

• For a vegetarian or vegan option, use cubed portabella mushrooms instead of lamb