Ingredients

2 pounds lamb leg or shoulder, excess fat removed and cut into ¾-inch cubes

1/8 teaspoon freshly ground black pepper

2½ teaspoons salt

1 tablespoon lemon zest

1 tablespoon finely chopped fresh rosemary leaves

3 cloves garlic, grated on a Microplane (yielding about 3 teaspoons)

4 tablespoons olive oil

1 English cucumber (about 1 pound)

4 tablespoons chopped mint

2 tablespoons and 1 teaspoon lemon juice

4 tablespoons Greek yogurt

Preparation

  1. Sprinkle meat with pepper and 2 teaspoons salt.
  2. In a medium bowl, mix zest, rosemary, garlic and 2 tablespoons oil. Add meat and toss to coat. Set aside.
  3. Thread lamb cubes onto 8 skewers, distributing meat equally. If grilling and using wooden skewers, soak skewers beforehand to prevent flare-ups.
  4. Halve cucumber lengthwise. Slice cucumber halves crosswise into 1/8-inch half moons.
  5. Set large sauté pan over medium-high heat. Once hot, swirl in 1 tablespoon olive oil. Lay skewers in pan. For medium doneness, cook 6 minutes, about 3 minutes per side. Move skewers around as needed to ensure even cooking. Transfer meat to platter and let rest. If grilling, grill over medium-high heat, 2-3 minutes per side.
  6. In medium bowl, toss cucumber with mint, 2 tablespoons lemon juice, yogurt and remaining salt. Taste and adjust seasoning, if needed.
  7. Drizzle 1 teaspoon lemon juice and remaining olive oil over lamb.
  8. Distribute cucumber salad among 4 plates, about ¾ cup per plate. Place 2 skewers next to or on top of each salad.