"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, February 14, 2010

Greek Avocado Relish with Grilled Lamb Kebabs

Submitted By:
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 4
"Avocado teams with typical Greek ingredients to make a delightful sauce/relish for garlic and lemon-marinated lamb. You can also serve the relish with grilled chicken, burgers or fish. Or try spooning it over greens tossed with chopped tomatoes and cubes of feta cheese for a remarkable Greek salad."

2 tablespoons olive oil
5 tablespoons lemon juice, divided
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly
1 1/2 pounds leg of lamb, trimmed and cut
into 1 1/2-inch cubes
1/3 cup English or hothouse cucumber,
1/4 cup Kalamata olives, pitted and finely
3 tablespoons red onion, finely chopped
1 tablespoon fresh oregano, chopped
1 large firm-ripe Chilean Hass avocado,
halved, pitted and peeled, cut into 1/4
-inch pieces
1. In sealable plastic bag, combine olive oil, 2 tablespoons of the lemon juice, garlic, salt and pepper. Add lamb. Seal bag and turn to coat lamb completely. Refrigerate 1 hour.
2. For relish, in small bowl stir together cucumbers, olives, onion, the remaining 3 tablespoons lemon juice and oregano. Stir to mix. Gently stir in avocado pieces. Cover tightly by placing plastic wrap directly on the surface of the relish.
3. Remove lamb cubes from marinade and thread 4 cubes onto each of 8 skewers. Grill or broil about 4 minutes per side, or until desired degree of doneness. Serve kabobs with relish.
ALL RIGHTS RESERVED © 2010 Printed from 2/14/2010

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