- 1 pound lamb leg, loin, or shoulder, cut into 1-inch cubes (about 12 cubes)
- 8 cherry tomatoes
- 1 bunch green onions cut into 2-inch pieces
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped garlic
- 1 tablespoon fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Feta Sauce
- Lemon wedges, garnish
- Sprigs fresh mint, garnish
- Alternately thread the lamb, tomatoes, and onions onto long skewers. (If the skewers are wooden, soak in water for 30 minutes before using.)
- Drizzle over kebabs, the oil, the lemon juice, garlic, oregano, salt and black pepper. Marinate in the refrigerator for at least 4 and up to 12 hours.
- Preheat the grill to medium-high.
- Remove the lamb from the marinade and pat dry. Place on the grill and cook until lamb reaches desired temperature, turning occasionally, 8 to 10 minutes for medium-rare.
- Remove from the grill and arrange the skewers on 4 plates. Divide the sauce among 4 ramekins and place on the plates with the skewers. Serve with lemon wedges on the side and sprigs of mint.
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