Directions:
- Alternately thread the lamb, tomatoes, and onions onto long skewers. (If the skewers are wooden, soak in water for 30 minutes before using.)
- Drizzle over kebabs, the oil, the lemon juice, garlic, oregano, salt and black pepper. Marinate in the refrigerator for at least 4 and up to 12 hours.
- Preheat the grill to medium-high.
- Remove the lamb from the marinade and pat dry. Place on the grill and cook until lamb reaches desired temperature, turning occasionally, 8 to 10 minutes for medium-rare.
- Remove from the grill and arrange the skewers on 4 plates. Divide the sauce among 4 ramekins and place on the plates with the skewers. Serve with lemon wedges on the side and sprigs of mint.
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Feta Sauce:
- 2 cups plain yogurt
- 1/2 cup well drained, crumbled feta cheese
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- Pinch cayenne
- 3 tablespoons chiffonade fresh mint leaves
- Pinch Essence
- Line a strainer with a layer of cheesecloth or a coffee filter and place over a bowl. Add the yogurt, refrigerate, and let drain until thick and reduced to 1 cup, 2 to 3 hours. Discard the liquid in the bowl or reserve for another use, such as bread making.
- In a blender, combine the feta, oil, garlic, lemon juice, salt, and cayenne, and process until smooth, adding more oil 1/2 teaspoon at a time if needed. Add the strained yogurt and pulse to combine. Add the mint leaves and Essence. Adjust the seasoning, to taste.
- Cover and refrigerate until ready to serve.
- Yield: about 1 1/4 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 525.67 Kcal (2201 kJ) | ||
| Calories from fat | 405.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.06g | 69% | |
|---|---|---|---|
| Cholesterol | 86.18mg | 29% | |
| Sodium | 343.7mg | 14% | |
| Potassium | 511.69mg | 11% | |
| Total Carbs | 7.67g | 3% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 22.02g | 44% | |
| Vitamin C | 22mg | 37% | |
| Iron | 2.7mg | 15% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 186.51 Kcal (781 kJ) | ||
| Calories from fat | 143.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.99g | 69% | |
|---|---|---|---|
| Cholesterol | 30.58mg | 29% | |
| Sodium | 121.95mg | 14% | |
| Potassium | 181.55mg | 11% | |
| Total Carbs | 2.72g | 3% | |
| Sugars | 1.48g | 17% | |
| Dietary Fiber | 0.62g | 7% | |
| Protein | 7.81g | 44% | |
| Vitamin C | 7.8mg | 37% | |
| Iron | 0.9mg | 15% | |
| Calcium | 15.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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