Swanky & Savory Lamb & Artichoke Kebobs with Greek Sour Cream Sauce

This recipe can easily be made LOW CARB.

Prep & cook time: 30 mins (+marinating time). (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

♦ 1.5 lb. Lamb Meat (if getting bone-in leg, make sure you’ll have enough meat)
♦ 2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory
♦ 1 Lemon (or Lemon Juice)
♦ 1 Green Peppers
♦  1 Red Pepper
♦ Fresh Garlic (jar works great)
♦ Olive Oil
♦ Oregano
♦ Skewers for kebobs

INSTRUCTIONS:

1. Whisk 2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory into the juice of 1/2 Lemon (1/4 cup Lemon Juice), 1/4 cup Olive Oil  & 1 tsp. Oregano. Slice 1.5 lbs.  Boneless Lamb Leg into 1 1/2” chunks, and marinate for 2 hours (or up to 2 days for deepest flavor). GOURMET TIP: It’s always best to marinate in the smallest container possible (like a bag), so meat is fully submerged.

2. Make kebobs, saving marinade, with about 12 large Marinated Artichoke Hearts (canned works great) & Colored Peppers, and grill to medium/rare. Makes about 6 kebobs.

For Sauce:
Put the marinade in a small sauce pan, and add 1 tsp. chopped Garlic. Boil for 10 minutes. Mix in 2 oz. Cream Cheese and 1/4 cup Sour Cream. Salt to taste.  

Wine (the best part): Pairs excellent with a red Chianti, Bordeaux or Cabernet, or a white dry Rose or dry Champagne.