Grilled Lamb Kebabs

With Ross's upcoming sheep hunt, I am reminded of how delicious "fresh" lamb really is. In anticipation of the giant Dahl Sheep Ross is going to shoot, we needed to clear out the freezer of last years sheep. Afterall, out with the old, in with the new!

Ross made a Middle Eastern inspired meal of Grilled Lamb Kebabs with a Feta Tzatziki sauce, served in a warm pita.

It was so goood!

Ross needs to kill another sheep STAT. :)

Tzatziki

14 ounces Greek yogurt (Ina recommends Fage Total; I recommend whatever you like best, and yes, I use full fat, always)
1 hothouse cucumber, unpeeled and seeded
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh mint
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Place the yogurt in a medium bowl. Grate the cucumber on a box grater (or in your food processor, if you like to get things done in one hundreth of the time!) and squeeze the grated cucumber with your hand to remove some of the liquid. (Pressing it in mesh sieve with a spoon to extract the extra water or wringing it in cheesecloth also work well.) Add it to the yogurt along with the lemon juice, garlic, salt and pepper and stir. Serve with grilled pita wedges.

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