Summer Mezze Platter with Yogurt Marinated Lamb Skewers
Recipe provided by American Lamb Board courtesy of The Original Dish
Servings: 6
Prep time: 2 hours, 30 minutes (additional 2hrs to marinate)
Cook time: 15 minutes
Directions
Yogurt Marinated Lamb Skewers
If using wooden skewers, soak them in water.
❶ Add the yogurt, salt, turmeric, cumin, red pepper flakes, garlic, lemon zest, lemon juice, and olive oil to a large mixing bowl and whisk to combine.
❷ Add the cubed lamb and toss to coat. Marinate in the fridge for at least 2 hours. Let sit out at room temperature for 30 minutes before grilling.
❸ Heat your grill over medium-high heat. Skewer 5-6 pieces of lamb onto each skewer. Drizzle with olive oil. Place onto the grill and cook for 4-5 minutes. Flip the skewers and continue cooking to your desired doneness*
*Note: USDA recommends an internal temperature of 145°F, followed by a 3-minute rest.
Marinated Artichokes & Feta
❶ Add the artichokes, feta, garlic, parsley, chives, red pepper flakes, and olive oil to a mixing bowl. Toss to combine. Let marinate for at least 30 minutes.
❷ For the Creamy Cucumbers, add the cucumbers, yogurt, lemon zest, lemon juice, and dill to a mixing bowl. Toss to combine. Season with salt & black pepper to taste.
❸ Let marinate for at least 30 minutes.
❹ For the Couscous, cook the pearl couscous according to the package’s instructions. Stir in the olive oil, parsley, and dill.
Mezze Platter
Arrange all of the different components – lamb skewers, marinated artichokes & feta, creamy cucumbers, couscous, charred eggplant dip, olives, pita bread, pickled red onions, and other seasonal ingredients – onto a large platter.
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Ingredients
Yogurt Marinated Lamb Skewers - 1/2-pound Greek yogurt
- 2 teaspoon kosher salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 4 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice
- 1/4 cup olive oil, plus more as needed
- 2 pounds boneless leg of American lamb, cubed 1-1/2”
Marinated Artichokes & Feta - 1/2 pound drained quartered artichokes
- 1/2 pound feta cheese, cubed 1/2”
- 2 garlic cloves, minced
- 2 tablespoon chopped parsley
- 2 tablespoon minced chives
- 1 teaspoon red pepper flakes
- 1/2 cup olive oil
Creamy Cucumbers - 1 pound cucumbers, diced
- 1/4 pound Greek yogurt
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 tablespoon chopped dill
- Kosher salt & black pepper
Couscous - 1 cup pearl couscous
- 2 tablespoon olive oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
Remaining Mezze Ingredients - 1 batch charred eggplant dip
- 1 (5-oz) jar olives, (drained)
- Warm pita bread
- Pickled red onions
- Seasonal ingredients: cherries, tomatoes, etc.
