Greek Lamb Kabobs with Yogurt Mint Salsa Verde

Ingredients

• 2 lbs boneless leg of lamb, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons capers, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons green onion, chopped
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup feta cheese, crumbled (optional)

Directions

1. In a medium bowl, combine the olive oil, lemon juice, oregano, garlic powder, salt, pepper, and parsley. Mix until all ingredients are combined. Place the cubed lamb in the bowl and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
2. In a small bowl, combine the yogurt, mint, capers, oregano, green onion, red pepper flakes, salt, and pepper. Mix until all ingredients are combined. Cover and refrigerate until ready to serve.
3. Preheat the grill to medium-high heat. Thread the cubed lamb onto skewers. Grill the kabobs for 8 to 10 minutes, or until desired doneness. Serve the kabobs with the yogurt-mint salsa verde and feta cheese, if desired.

Interesting Facts

• Lamb is a popular ingredient in Greek cuisine, and is often served as a main dish.
• Salsa verde is a popular sauce in Spanish and Italian cuisines, and is made from a variety of herbs, capers, and olive oil.
• Greek yogurt is a type of yogurt that is thicker and creamier than regular yogurt.