Greek Lamb Skewers
Ingredients
- 1 pound ground lamb
- Zest and juice of 1/2 lemon
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- Olive oil, for drizzling
Instructions
If using wooden skewers (the 6-inch flat bamboo skewers work great for appetizer servings), soak in water for 30 minutes to keep from burning during the cooking process. In a large bowl, combine the lamb and next 9 ingredients (through the cayenne pepper). Knead lamb mixture until it turns sticky and holds its shape. Cover and refrigerate 1-2 hours. Pull off a small ball of meat; shape into a fat cylinder. Thread a skewer lengthwise through the middle of the cylinder. Repeat process with remaining lamb mixture. Place skewers on a lightly greased baking sheet. Drizzle with olive oil. Prepare grill for direct cooking over medium-high heat. Arrange skewers on hot grill. Cook, turning occasionally, until browned and cooked through, about 6 minutes. Transfer skewers to a serving platter; spoon Feta Salsa on top (click for recipe). Serves 4-6.