lamb kebabs recipe
Swanky Flank Lamb & Artichoke Kebobs with Greek Sour Cream Sauce
Prep & cook time: 30 mins (+marinating time). Serves 6-8
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Whisk the Swanky Flank™ packet into 1/4 cup Lemon Juice,1/4 cup Olive Oil & 2 tsp. Oregano. Slice 3 lbs. Boneless Lamb Leg into 1 1/2” chunks, and marinate for 2 hours (or up to 2 days for deepest flavor). It’s always best to marinate in the smallest container possible, so meat is fully submerged. Make kebobs, saving marinade, with about 20 large Marinated Artichoke Hearts (canned works great) & Colored Peppers, and grill to medium/rare. Makes about 10 kebobs.
For Sauce: Boil the used marinade in a small sauce pan for 10 minutes. Mix in 4 oz. Cream Cheese, 1/2 cup Sour Cream, and 1 tsp. chopped Garlic. (Salt to taste.)
Wine (the best part): Pairs excellent with a red Chianti, Bordeaux or Cabernet, or a white dry Rose or dry Champagne.