Entrust Menu Recipe

Make the marinade

In a medium bowl whisk together 1 cup Greek yogurt, 2 tbs olive oil, 4 minced garlic cloves, 2 tbs lemon juice, 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1.5 tsp kosher salt and 3/4 tsp black pepper until smooth.

Marinate the lamb

Add the 1.5 lb cubed lamb to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate.

Prepare skewers and vegetables

If using wooden skewers, soak them in water for 30 minutes. Meanwhile cut the red onion into 1-inch wedges, the red pepper into 1-inch pieces, halve and slice the zucchini into 1/2-inch slices, and leave cherry tomatoes whole. Lightly season the vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper and toss to coat.

Assemble skewers

Thread marinated lamb cubes and vegetables onto skewers, alternating pieces so each skewer has a mix (about 4–5 lamb cubes and vegetables per skewer). Leave a little space between pieces for even cooking.

Rest before cooking

Let assembled skewers sit at room temperature 15–20 minutes before cooking so they cook evenly.

Grill or broil

Preheat grill to medium-high (about 400°F/200°C) or preheat broiler with a rack 6 inches from heat. Lightly oil the grill grates or a sheet pan. Place skewers on the grill or under the broiler and cook 10–12 minutes, turning every 3–4 minutes, until lamb reaches an internal temperature of 145°F (medium) and vegetables are tender and slightly charred. For medium-rare aim for 135°F and reduce cooking time by 2–3 minutes.

Rest the skewers

Transfer skewers to a plate and tent loosely with foil. Rest 5 minutes before serving so juices redistribute.

Prepare cucumber

Grate 1/2 cucumber, place in a clean towel or fine mesh sieve and squeeze firmly to remove excess water. This prevents the sauce from becoming watery.

Make the sauce

Combine squeezed cucumber with 3/4 cup Greek yogurt, 1 tbs chopped dill, 1 tbs chopped mint, 1 tsp lemon juice, 1 tsp olive oil, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust salt or lemon as needed. Refrigerate until ready to serve—can be made up to 24 hours ahead.

Warm pita or prepare rice. Remove lamb skewers from foil and arrange on a platter. Spoon herb sauce over skewers or serve on the side. Sprinkle chopped parsley over the skewers and serve with lemon wedges for squeezing. Each serving is about two skewers with pita or rice and extra sauce on the side.