Mediterranean Cumin Lamb Skewers with Warm Lentil-Zucchini Salad and Herbed Yogurt

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes. Meanwhile, in a bowl combine 2 tablespoons olive oil, 1 tablespoon lemon juice, lemon zest, 3 minced garlic cloves, cumin, sweet paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

2. 2

   Add the lamb cubes to the marinade, toss well to coat, and let rest for 15 minutes in a cool spot while you prepare the remaining components.

3. 3

   In another bowl, mix the Greek yogurt with 1 tablespoon lemon juice, 1 minced garlic clove, mint, dill, honey, a pinch of salt, and a little black pepper. Chill until needed.

4. 4

   Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil and sauté the zucchini with half of the red onion for 4 to 5 minutes, until tender but still slightly firm. Add the cherry tomatoes and cook 2 more minutes.

5. 5

   Stir in the cooked lentils, Kalamata olives, remaining dried oregano, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and black pepper. Cook for 2 to 3 minutes, stirring, until the salad is warm. Remove from the heat and toss with half of the fresh parsley.

6. 6

   Thread the marinated lamb onto the skewers. Cook the skewers on the hot grill or skillet for 8 to 10 minutes total, turning every 2 to 3 minutes, until browned on the outside and juicy inside.

7. 7

   If you prefer to finish them in the oven, place them on a tray and roast at 220°C / 425°F for 8 to 10 minutes, turning halfway through.

8. 8

   To serve, divide the warm lentil salad among plates. Arrange the lamb skewers on top, add the remaining red onion, crumble the feta over everything, and finish with spoonfuls of herbed yogurt.

9. 9

   Garnish with the remaining fresh parsley, a little extra mint if desired, and a final touch of black pepper. Serve immediately.