Soak 16 — 6″ bamboo skewers @ 1 hour
The Skewers:
- 2 lb — Boneless leg of lamb, cut into 1″ cubes
- 2 — Ripe but firm peaches, pitted and cut into eighths
- 2 — Red bell peppers, cored, seeded, and halved, each half quartered
- 1 — Red onion, peeled and halved, each half quartered
- ¼ cup — Olive oil
- 1 Tablespoon — Minced garlic
- 1 Tablespoon — Dried oregano
- Kosher salt and freshly cracked pepper to taste
Instruction:
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, oil, garlic, oregano, 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 in a medium-sized bowl and toss gently to combine.
The Relish
- 1 — Cucumber, peeled and dices small
- 8 oz — Feta cheese, diced medium
- ¼ cup — Roughly chopped fresh mint
- 2 Tbsp — Fresh ginger finely minced
- ¼ Cup — Extra virgin olive oil
- 2 Tablespoons — Red wine vinegar
- Kosher salt and fresh cracked pepper to taste
When the skewers are ready, transfer them to a platter and serve, passing the relish on the side.
Enjoy!!
