If you’re looking for a tasty variation on lamb souvlaki, try this new find from the June 2010 issue of Martha Stewart Living. The feta sauce is lovely (for those of you who want to avoid additives, be sure to read the label on the feta to make sure it contains only natural ingredients). The suggested side dish for the kebabs is a green salad with chickpeas, cherry tomatoes, olives and red onions, dressed with a balsamic-honey dressing. I can’t find white balsamic vinegar without sulfites added, so used regular balsamic with no added sulfites.

Lamb-and-Cucumber Kebabs with Feta Sauce

1/2 cup extra virgin olive oil
1/2 teaspoon lemon zest, grated
1/3 cup fresh lemon juice (about 4 lemons)
1 lemon, cut into 8 wedges
3 garlic cloves, minced
2 tablespoons fresh oregano
3 1/2 lbs lamb, cut into 1 1/2 inch cubes
1 English cucumber, halved lengthwise then cut into 24 pieces
salt & freshly ground black pepper

Feta Sauce
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


1. Make the kebabs: Combine oil, lemon zest, lemon juice, garlic, oregano, and lamb; refrigerate for 30 minutes.

2. Meanwhile, make the feta sauce: mix all ingredients and refrigerate until serving.

3. Heat grill to medium-high. Thread lamb and cucumbers onto 8 skewers finishing with a lemon wedge. Season with salt and pepper. Grill 10 to 12 minutes for medium-rare, flipping halfway through. Serve with sauce.

From Martha Stewart Living, June 2010