We’re kind of on a mission in the Reeve House this summer to grill more interesting stuff. So a whole bunch of Saturdays ago I tried to start up the long abandoned Saturday Night Dinner posts I started last September. Yeah, I kind of stink at the themed days-of-the-week posts (anyone but me remember the short-lived Friday Etsy Shops posts? Probably not).

Anyway, these lamb kebabs are an attempt to rekindle Saturday Night Dinners AND get fancy with the grilling. And these were so awesome. But they’re from the June 2010 Martha Stewart Living, so am I really surprised?

Lamb and Cucumber Kebabs with Feta Sauce (from June ’10 Martha Stewart Living)
Makes 6-8 skewers

For the kebabs:
1/2 cup extra virgin olive oil
1/2 tsp finely grated lemon zest, plus 1/3 cup fresh lemon juice (about 4 lemons), plus 1 lemon cut into 8 wedges
3 garlic cloves, minced
2 Tbsp fresh oregano
1/2 boneless leg of lamb (3.5 lbs, but I actually bought just over 2lbs and made 6 skewers), cut into 1.5″ cubes
1 English cucumber (I have no idea if the one I used was English, I should probably figure this stuff out), halved lengthwise and cut into 24 pieces
Coarse salt and freshly ground pepper

For the Feta Sauce:
3 ounces feta cheese, crumbled (1/2 cup)
4 ounces Greek yogurt (1/2 cup)
2 garlic cloves, minced
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice

Make the kebabs: Combine the oil, zest and juice, garlic, oregano, and lamb in a nonreactive dish (?) refrigerate for 30 minutes.

Meanwhile, make the feta sauce: Pulse all ingredients in a food processor until very smooth. Refrigerate.

Heat grill to medium-high. Thread lamb and cucumbers onto 8 metal (or pre-soaked wooden) skewers. Finish each with a lemon wedge. Season with salt and pepper.

Grill 10-12 minutes for medium-rare, flipping halfway through.

Serve with sauce (and pitas and a big Greek salad, like we did).