Lamb kebabs, which are often cooked over a charcoal brazier, are traditional picnic fare in Greece. Topping the cooked lamb with a yogurt sauce gives it a delicious tangy flavor.
1 cup long-grain white rice
1 pound boneless leg of lamb, well-trimmed and cut into 16 cubes, 1″ each
1 green bell pepper, cut into 1″ pieces
1 cup plain yogurt
1/2 cup minced red onion
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon curry powder
1/4 cup chicken broth
2 tablespoons diced carrots
2 tablespoons whole kernel corn
2 tablespoons chopped scallions
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cherry tomatoes
1. Cook the rice according to the package directions.
2. Meanwhile, thread the lamb and bell pepper onto 4 skewers, each 12″ long.
3. In a medium bowl, combine the yogurt, onion, honey, garlic, and curry powder. Stir well. Let stand at room temperature, stirring occasionally.
4. When the rice is done, in a large nonstick skillet, combine the broth, carrots, corn, and scallions. Cook over medium heat, stirring occasionally, for 5 minutes, or until the carrots are soft. Add the cooked rice. Cover and cook for 3 minutes, stirring occasionally. Add the salt and black pepper. Remove from the heat, cover, and keep warm.
5. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler to medium. Grill or broil the lamb skewers 4″ from the heat for 5 minutes. Turn and cook for 2 minutes longer, or until the lamb has browned on all sides. Carefully add the tomatoes to the skewers and cook for 1 minute, or until the tomatoes are hot.
6. Serve the kebabs over the confetti rice. Top with the yogurt sauce
For a richer sauce, use Greek-style yogurt, available in many markets. It’s been strained for several hours before being packaged, reducing its water content and resulting in a creamier product.
credit: From Homestyle Family Favorites Annual Recipes 2008.Photo property of Mitch Mandel.