Although the flavors of this dish are most closely identified with Greece, it seems a little Persian as well, with the lushly aromatic peaches and the meaty, slightly sweet lamb. If you’re lucky enough to have any leftovers, you can make a very delicious sandwich by piling everything into a pita pocket.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|2 lb (900 g) boneless leg of lamb, cut into 1 in (2.5 cm) cubes||1 tablespoon dried oregano|
|2 ripe but firm peaches, pitted and cut into eighths||Kosher salt and freshly cracked black pepper to taste|
|2 red bell peppers, cored, seeded, and halved, each half quartered||1 cucumber, peeled and diced small|
|1 red onion, peeled and halved, each half quartered||8 ounces feta cheese, crumbled|
|1/2 cup olive oil||1/4 cup fresh mint, roughly chopped|
|1 tablespoon minced garlic||2 Tbsp. red wine vinegar|
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot, you’re ready to cook.
Combine the lamb, peaches, red peppers, onion, 1/4 cup olive oil, garlic, oregano and salt and pepper in a large bowl and toss gently. Thread the lamb, peach, red pepper, and onion alternately onto skewers, place on the grill directly over the coals, and cook until the vegetables are tender and the meat is just done (4–5 minutes per side for rare). To check for doneness, poke the lamb with your finger to test its firmness; if you’re unsure, cut into one of the cubes and check that it is slightly less done than you like it, to account for carryover cooking.
While the skewers cook, combine the relish ingredients (cucumber, feta, mint, 1/4 cup extra virgin olive oil, red wine vinegar) in a medium-sized bowl and toss gently to combine. Season to taste.
When the skewers are ready, transfer them to a platter and serve, passing the relish on the side.
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