Spiced Lamb Kebabs with Cucumber Salad

Since neither B nor I are big Easter celebrators, we didn't do anything on Easter Sunday.  But we decided we couldn't be denied some of the tasty lamb that many of our friends and family would be partaking in that day.  This little recipe was a perfect solution.

Ingredients

1 1/4 cups plain fat-free Greek yogurt
1 teaspoon ground cumin
1/2 teaspoon hot paprika
1 garlic clove, minced
1 pound boneless leg of lamb, trimmed

Combine yogurt, cumin, paprika, and garlic in a bowl. Cut lamb into 24 (1-inch) cubes; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lamb and 1/2 cup yogurt mixture in a zip-top plastic bag (refrigerate the remaining yogurt mixture); seal and marinate in refrigerator at least 1 hour. Remove lamb, and discard marinade. Thread 3 lamb pieces onto each of 8 (10-inch) skewers. Heat the grill to medium-high heat; coat with cooking spray. Arrange 4 skewers on the grill; cook for 4 minutes or until desired degree of doneness, turning frequently. Remove from the pan. Repeat with remaining skewers. Serve with remaining yogurt mixture.

 Prepped lamb kebabs, awaiting the grill

Getting grilled

We served our grilled lamb kebabs with a cucumber salad, made with cucumber, scallions and feta.  The proportions are discretionary, although I suggest a ratio of two cucumbers to one scallion to one ounce of feta.

Dress the mix with this lemon vinaigrette recipe.

Ingredients

The juice of 1 lemon
2 Tbsp red wine vinegar
Pinch of salt
Fresh cracked pepper
1/2 cup Olive oil

Place first four ingredients in a bowl.  As you whisk these ingredients together, slowly drizzle in the olive oil.  Whisk until emulsified. Dress the salad.