YOGURT-MARINATED LAMB AND CHICKEN SKEWERS

Yogurt-Marinated Lamb and Chicken Skewers image

The lamb and chicken can be marinated up to one day in advance and refrigerated. Remove from the fridge one hour before grilling.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 1h50m

Number Of Ingredients 14

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Ingredients

2 cups plain Greek yogurt
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice and 3 whole lemons, quartered
2 teaspoons coriander seeds, toasted and crushed
1 tablespoon sweet paprika
Coarse salt and freshly ground pepper
3/4 pound boneless lamb loin, cut into 1-inch cubes
3/4 pound boneless, skinless chicken breasts, cut into 1-inch cubes
12 cocktail tomatoes, or 1 pint cherry tomatoes
1 large red onion, cut into 8 wedges
4 ounces feta, crumbled (1 cup)
6 pocketless pitas or flatbreads
1 English cucumber, halved lengthwise and thinly sliced crosswise
Coarsely chopped fresh dill, for serving

Steps:

Combine 1/2 cup yogurt, oil, lemon zest and juice, coriander seeds, and paprika in a bowl; add 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix well. Divide mixture between 2 resealable plastic bags; add lamb to one and chicken to the other. Seal bags after removing any air; massage meat to evenly distribute marinade. Let stand at room temperature 1 hour, or refrigerate up to 1 day (remove 1 hour before grilling).
Thread meat onto long metal skewers (or soaked wooden skewers) with a lemon quarter on each end, leaving 1/4 inch between each piece to ensure even cooking. Thread tomatoes and onion onto separate skewers, then brush with oil. Season meat and vegetables with salt and pepper. Stir together remaining 1 1/2 cups yogurt, feta, and 1/2 teaspoon salt. Transfer to a serving bowl; drizzle with oil and sprinkle with pepper.
Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill chicken until just cooked through, 10 to 12 minutes. Grill onions, turning a few times, until charred in places and softened, 8 to 10 minutes. Grill lamb, turning a few times, until charred in places, 6 to 8 minutes for medium-rare. Grill tomatoes until charred in places, 4 to 5 minutes. Transfer meat and grilled tomatoes and vegetables to a serving platter. Grill pitas, flipping once, until charred in places, 1 to 2 minutes; immediately wrap in a clean kitchen towel to steam and soften until ready to serve.
Serve meat, onions, and tomatoes with pitas, yogurt sauce, cucumber, and dill, with grilled lemon wedges alongside.