Green Goddess Lamb Kebabs

I had such a blast cooking in the inaugural Lamb Pro-Am last year, I jumped at the chance to participate again. Last year's recipe was so personal for me, and I was very proud that I got to the finals with that dish.

Because American lamb has such a wonderful taste (never that game-y flavor that most people associate with lamb), I didn't want to make anything that would cover up the actual lamb flavor. A mix of herbs, I thought, would compliment that taste without overpowering it while also making the dish feel very Spring-y.

But the herbs needed a vehicle. I started looking at Green Goddess dressing recipes, but I avoid most things that call for large amounts of mayonnaise. That got me thinking, however, about how I often swap mayo out of recipes for Greek yogurt, something I still don't eat on its own but which certainly still has its place in the kitchen. Using yogurt as a marinade base also has the wonderful effect of tenderizing the meat; the boneless leg of lamb I had was almost flawless, but a yogurt marinade can help a more grizzly chunk of meat soften up. I call these Green Goddess Lamb Kebabs, but I know this isn't a traditional Green Goddess dressing. Maybe Green Goddess-ish Kebabs would be a better name?

I served these kebabs with shaved parsnip chips and leftover marinade. The sweetness of the parsnips was a nice contrast to the creamy dip, plus the chips added some great texture.

A note on the herbs: I used a mix of parsley, cilantro, basil, dill, and mint. You can leave out any of these that you might like. For one container of yogurt, I filled an entire salad spinner with herb leaves (picked off their stems). This probably added up to about 2 grocery store-sized bunches of herbs. Use as much as you like, but this is definitely a case where the more, the merrier!

And thanks again to the wonderful American Lamb Board and Boston Chefs for sponsoring this event. They both go to great lengths to support American lamb, which I find the tastiest of all the lamb out there.

Voting is open now, and you can buy tickets to the Lamb Pro-Am Finals by heading here.

Here's my lamb grilling on our indoor electric grill because it rained the day I made this recipe.

Green Goddess Lamb Kebabs

16 oz. Greek yogurt (not fat-free)

2-3 garlic cloves, crushed

about 2 bunches worth of fresh herbs (parsley, cilantro, basil, dill, mint), minced

4 scallions, minced

juice of 1 lemon

salt

cayenne pepper

2-3 lbs lamb, cut into 1 to 1 1/2 inch cubes

In a large mixing bowl, combine yogurt, garlic, minced herbs, scallions, and lemon juice. Stir to combine, then blend with an immersion blender. Salt and cayenne pepper to taste. Remove half of the sauce and reserve. Add lamb to remaining sauce in bowl, making sure all the lamb is well covered by the sauce. Refrigerate 24 hours.

Heat grill. Thread lamb onto wooden skewers, being careful not to pack them in too closely or they won't cook evenly. You do not have to wipe off any marinade that is clinging to the meat. Grill about 5 minutes per side, until they are pink in the middle. Serve with reserved sauce.

Vampire Slayer Dip

I hate yogurt. Like, really hate it. I know that this, along with my dislike of pilaf and paklava, makes me a bad Armenian, but I can't help it. It's just gross.

But sometimes (like after taking antibiotics), yogurt is a must. I can stand the stuff as long as it doesn't taste like yogurt, and usually a strong dose of garlic (like in tzatziki) will do it. I had already made one batch of tzatziki, though, so I needed another way to incorporate garlic and yogurt. How about two heads of garlic and two onions? If that couldn't stop the yogurt flavor, nothing could.

Of course, all that garlic can also stop vampires. So this dip will not only help your stomach feel better, it will also save you from an untimely death due to vampire bites. You can thank me later.

Vampire Slayer Dip

1 large (or 2 small) head of garlic

1 sweet onion

1 yellow onion

olive oil

2 cups Greek yogurt

handful of parsley

juice of 1/2 lemon

salt

pepper

Preheat oven to 400°. Remove loose papery layers from garlic head and cut off the top 1/4 inch. Place garlic in the middle of a sheet of tin foil. Top with a little bit of olive oil, wrap tightly in foil, and bake for 30-45 minutes (until cloves are soft). Let cool, then squeeze garlic cloves out of their papery shells.

Slice onions very thin. Heat a tablespoon or so of olive oil in a large pan over medium heat, then add onions. Cook about 30 minutes, stirring frequently, until onions are a deep amber color. Onions may need a little more olive oil as they cook. Cool before using.

Add cooled garlic and onions to a medium bowl, reserving about 1/4 of the onions for later. Add yogurt, then blend (either in a blender or with an immersion blender) until smooth. Add remaining onions and a handful of parsley leaves and blend lightly so there are still pieces visible. Add lemon juice, salt, and pepper to taste, and stir to combine. Make sure everyone eats at least a little bit so you don't knock anyone out with your breath.