Ra'yat Frozen Lamb
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh mint
1/4 cup red wine vinegar
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
8 garlic cloves, grated
1 1/2 pounds boneless leg of lamb, trimmed and cut into 36 (1/2-inch) cubes
2 lemons, cut into wedges
24 grape tomatoes (about 1 pint)
How to Make It
- Step 1
Place first 9 ingredients in a large bowl; toss to coat. Squeeze lemon wedges over lamb mixture, and add rinds to mixture; toss to combine. Let stand 1 hour. Soak 12 (6-inch) wooden skewers in cold water for 30 minutes.
- Step 2
Thread 3 lamb cubes and 2 tomatoes onto each skewer, alternating lamb and tomato. Discard marinade.
- Step 3
Heat a large cast iron skillet or grill pan over medium-high heat; coat pan with cooking spray. Place 6 skewers in skillet. Cook 4 minutes on each side or until desired degree of doneness. Remove skewers to a platter. Wipe skillet clean with paper towels. Repeat with cooking spray and remaining skewers. Serve with Tzatziki.