Best Lamb And Cucumber Kebabs With Feta Sauce Recipes

Lamb Meatballs with Cucumbers and Herbs image

Provided by Jess Damuck

Yield Serves 2 to 4

Number Of Ingredients 19

1/2 small red onion, very thinly sliced
1/3 cup golden raisins
1/4 cup red-wine vinegar
1 teaspoon whole coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon Aleppo pepper, plus more for serving
1/2 teaspoon ground cinnamon
Kosher salt (we use Diamond Crystal) and freshly ground black pepper
1 pound ground lamb
1/2 bunch fresh parsley
1 bunch fresh mint
1 bunch fresh dill
1/2 cup plain (or fresh) breadcrumbs
1 egg, lightly beaten
2 cloves garlic
6 Persian cucumbers, halved and thinly sliced on the bias
Extra-virgin olive oil
1/2 cup labneh, or sheep's-milk or Greek-style yogurt
1 lemon

Steps:

Preheat oven to 450°F. Combine onion, raisins, and vinegar and let soak, tossing every now and then so everything gets vinegary. Put coriander and cumin seeds in a skillet and cook over medium heat, shaking skillet around a lot quite vigorously to move them around. When they start to smell fragrant and toasty, after a minute or two, transfer to a mortar and pestle, spice grinder, or cutting board. Crush them up just a bit and transfer to a large bowl.
Add Aleppo pepper, cinnamon, 1 1/2 teaspoons salt, and ground lamb to bowl with spices. Chop leaves from parsley and half of mint and dill; add to bowl. Add breadcrumbs and egg and grate in 1 clove garlic; use your hands to mix and combine. Line a rimmed baking sheet with parchment. Divide mixture into 12 balls and put on sheet.
Bake 12 to 15 minutes for medium (about 145°F on an instant-read thermometer). Meanwhile, in a large bowl, combine cucumbers, pickled-onion mixture, and 1 handful each parsley and mint leaves. Season with salt and black pepper and drizzle with a little oil.
Put labneh in another bowl; grate in remaining 1 clove garlic and zest of lemon. Season with Aleppo pepper and salt. Swoop mixture onto your serving plate or platter with the back of a spoon. Top with salad and meatballs. Cut zested lemon into wedges and serve alongside.

Lamb Kabobs with Tzatziki Sauce image

Provided by Sunny Anderson

Categories main-dish

Time 1h53m

Yield 6 servings (makes roughly 12 kabobs)

Number Of Ingredients 19

12 (6-inch) wooden skewers
1 1/2 pounds ground lamb
2 scallions, finely chopped
2 teaspoons onion powder
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Oil, for brushing
1 bag pita bread, at least 6 loaves
Tzatziki Sauce, recipe follows
2 cups Greek strained yogurt
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 teaspoon lemon juice
Salt and freshly ground black pepper

Steps:

Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.