Greek Lamb Brochettes with Cucumber and Tomato Tzatziki

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.

Serves 24

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 liquid.

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 serve.

Bon App�tit
June 1998