Grilled Lamb Kababs with Feta Sauce

• 1 pound lamb leg, loin, or shoulder, cut into 1-inch cubes (about 12 cubes)
• 8 cherry tomatoes
• 1 bunch green onions cut into 2-inch pieces
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons chopped garlic
• 1 tablespoon fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Essence, recipe follows
• Feta Sauce, recipe follows
• Lemon wedges, garnish
• Sprigs fresh mint, garnish

1. Alternately thread the lamb, tomatoes, and onions onto long skewers.
2. (If the skewers are wooden, soak in water for 30 minutes before using.)
3. Drizzle over kebabs, the oil, the lemon juice, garlic, oregano, salt and black pepper.
4. Marinate in the refrigerator for at least 4 and up to 12 hours.
5. Preheat the grill to medium-high.
6. Remove the lamb from the marinade and pat dry.
7. Place on the grill and cook until lamb reaches desired temperature, turning occasionally, 8 to 10 minutes for medium-rare.
8. Remove from the grill and arrange the skewers on 4 plates.
9. Divide the sauce among 4 ramekins and place on the plates with the skewers.
10. Serve with lemon wedges on the side and sprigs of mint.
11. 2 1/2 tablespoons paprika
12. 2 tablespoons salt
13. 2 tablespoons garlic powder
14. 1 tablespoon black pepper
15. 1 tablespoon onion powder
16. 1 tablespoon cayenne pepper
17. 1 tablespoon dried leaf oregano
18. 1 tablespoon dried thyme
19. Combine all ingredients thoroughly and store in an airtight jar or container.
20. Yield: about 2/3 cup
21. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
22. Published by William and Morrow, 1993.
23. 2 cups plain yogurt
24. 1/2 cup well drained, crumbled feta cheese
25. 1 tablespoon extra-virgin olive oil
26. 1 1/2 teaspoons minced garlic
27. 1 1/2 teaspoons fresh lemon juice
28. 1/4 teaspoon salt
29. Pinch cayenne
30. 3 tablespoons chiffonade fresh mint leaves
31. Pinch Essence
32. Line a strainer with a layer of cheesecloth or a coffee filter and place over a bowl.
33. Add the yogurt, refrigerate, and let drain until thick and reduced to 1 cup, 2 to 3 hours.
34. Discard the liquid in the bowl or reserve for another use, such as bread making.
35. In a blender, combine the feta, oil, garlic, lemon juice, salt, and cayenne, and process until smooth, adding more oil 1/2 teaspoon at a time if needed.
36. Add the strained yogurt and pulse to combine.
37. Add the mint leaves and Essence.
38. Adjust the seasoning, to taste.
39. Cover and refrigerate until ready to serve.
40. Yield: about 1 1/4 cups

lamb, tomatoes, green onions, olive oil, lemon juice, garlic, fresh oregano, salt, freshly ground black pepper, feta sauce, lemon wedges, fresh mint

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-lamb-kababs-with-feta-sauce-recipe.html (may not work)