Ingredients
1/2 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest, plus 1/3 cup fresh lemon juice (from 4 lemons), plus 1 lemon, cut into 8 wedges
3 garlic cloves, minced
2 tablespoons fresh oregano
1/2 boneless leg of lamb (3 1/2 pounds), cut into 1 1/2-inch cubes
1 English cucumber, halved lengthwise and cut into 24 pieces
Coarse salt and freshly ground pepper
3 ounces feta cheese, crumbled (1/2 cup)
4 ounces Greek yogurt (1/2 cup)
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Preparation
Make the kebabs: Combine oil, zest and juice, garlic, oregano,and lamb in a nonreactive dish; refrigerate for 30 minutes.
Meanwhile, make the feta sauce: Pulse all ingredients ina food processor until very smooth. Refrigerate.
Heat grill to medium-high. Thread lamb and cucumbersonto 8 metal skewers; finish each with a lemon wedge. Seasonwith salt and pepper. Grill 10 to 12 minutes for medium-rare,flipping halfway through. Serve with sauce.
