Marinated Lamb Kebabs

Serves 2

2 tablespoons Silver Palate Lime Jalapeno Grilling Sauce
1/2 teaspoon dried oregano
1 clove garlic, minced
Salt and freshly ground black pepper to taste
3/4 pound lean, tender lamb, cut into cubes
1 small green bell pepper, cut into 1-inch cubes
Metal skewers or bamboo skewers soaked several hours in water
1 (8-ounce) container plain yogurt
1/2 cup finely-diced peeled cucumber, blotted very dry
1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
2 teaspoons chopped fresh mint
Few drops red wine vinegar


In Greece and throughout the Mediterranean, grilling is a way of life. These marinated cubes served with tzatziki, a cucumber yogurt dip, are very refreshing.Combine Lime Jalapeno Grilling Sauce, oregano, garlic, salt, and pepper. Add lamb, turning to coat with mixture. Cover and refrigerate for several hours or overnight. Light a gas or charcoal grill or turn on broiler. Thread lamb cubes onto skewers, adding green pepper pieces between the meat. Grill, turning to cook all sides, until medium-rare. Times will vary greatly depending on the intensity of heat. It should take about 3 minutes. While lamb marinates, prepare yogurt dip by blending yogurt, cucumber, oil, garlic, mint, vinegar, and salt to taste. Refrigerate until needed. Serve cool sauce with hot kebabs.

Silver Palate Products used in this recipe: