Greek Lamb Brochettes with Cucumber and Tomato
Four 3 1/2 pounds boneless leg of lamb, fat and sinew trimmed
3 cups olive oil (preferably extra-virgin)
1 1/2 cups fresh lemon juice
1 1/2 large onions, grated
8 large garlic cloves, minced
4 teaspoon dried oregano
4 teaspoon dried thyme
24 10- to 12-inch-long metal skewers
Cut trimmed lamb into 1 1/4- to 1 1/2-inch cubes. Mix lamb and next
6 ingredients in glass baking dish. Cover mixture and refrigerate at
least 4 hours and up to 8 hours, turning lamb occasionally.
Preheat broiler or prepare barbecue (medium-high heat). Divide lamb
cubes among skewers. Sprinkle with salt and pepper. Arrange skewers
on broiler pan or grill. Drizzle with any remaining marinade. Broil
or grill lamb to desired doneness, turning occasionally, about 9
minutes for medium-rare. Serve hot with tzatziki.
Cucumber and Tomato Tzatziki
12 cups plain yogurt (do not use low-fat or nonfat)
4 English hothouse cucumbers, peeled, halved lengthwise, seeded
1 1/2 cups finely chopped fresh dill
4 large garlic cloves, minced
4 large tomatoes, quartered, seeded, thinly sliced
Place strainer over large bowl. Line strainer with 3 layers of
cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand
at room temperature to drain 3 hours (liquid will drain out and
yogurt will thicken). Transfer yogurt to medium bowl; discard
Meanwhile, coarsely grate cucumber. Place in another strainer; let
stand at room temperature until most of liquid drains out, about 3
hours. Discard liquid. Squeeze excess moisture from cucumber.
Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead.
Cover and refrigerate.)
Mix tomato into yogurt. Season to taste with salt and pepper and