Serves four
Skewers
1 1⁄2pounds lamb, trimmed and cubed into 1-inch squares (use leg meat for best flavor)
Marinade
1⁄2 cup extra virgin olive oil
4 cloves garlic, finely chopped
1 sprig rosemary, finely chopped
1⁄2 bunch flat-leaf parsley, finely chopped
Greek Salad
1 lemon, juiced
1⁄3 cup extra virgin olive oil
1⁄2 cup crumbled feta
4 Roma tomatoes, quartered
1⁄2 cup kalamata olives
1 Lebanese cucumber, halved, seeded, and sliced
1⁄2 red onion, thinly sliced
4 small handfuls romaine lettuce, chopped
Yogurt Dressing
1⁄2 cup plain yogurt
1 tablespoon finely chopped coriander
1 teaspoon ground cumin
2 pieces pita bread
For the marinade, combine all ingredients in a large bowl and mix well. Add the lamb pieces to marinade, cover and refrigerate for at least 1 hour.
For the Greek salad, combine lemon juice and olive oil in a small bowl and stir to combine. Place cucumbers, feta, tomato, olives, onion, and lettuce in a large bowl, pour olive oil and lemon juice over, toss gently.
For the yogurt dressing, combine all the ingredients in bowl and set aside.
Thread lamb pieces onto eight skewers and season with salt and pepper. Grill skewers, turning occasionally, for 8 to 10 minutes. Divide the Greek salad among four plates; top with two skewers of lamb. Drizzle the yogurt dressing directly onto the skewers of lamb. As a last minute garnish, brush the pita bread with olive oil, lightly grill, and slice into wedges.
