Serve the lamb with chunks of feta cheese marinated in a flavorful Greek olive oil and let your guests feel immediately transported to the Aegean.
- Yield: Makes 8 pieces
Source: Martha Stewart Weddings, Winter 2003
- 1/4 cup olive oil, plus more for brushing
- Juice of 1 lemon
- 2 tablespoons dried oregano
- 2 pounds boneless leg of lamb, cut into 1-inch cubes
- Salt and freshly ground pepper
In a medium bowl, whisk together oil, lemon juice, and oregano. Place lamb cubes in a large, shallow bowl, and pour marinade over lamb, tossing to coat evenly. Cover with plastic wrap, and let marinate in refrigerator 4 to 6 hours.
Heat grill to medium. Remove lamb from refrigerator; season with salt and pepper. Thread two to three lamb cubes on each skewer; place on a parchment-lined baking sheet. Brush grill with oil.
Working in batches, grill until lamb is charred on the outside but still pink inside, 3 to 5 minutes per side, depending on heat of grill. Transfer to a platter. Serve hot with feta cheese on the side.