Yogurt and Parsley Pesto Lamb Kebabs with Feta, Watermelon and Dill Salad

When summer rolls around, your body just naturally craves lighter, fresher foods.  That means chilled soups, salads and grilled meats.  Of course, when I lived in the States and had a nice backyard, that would mean grilling and eating outside.  But I changed countries, and therefore living space, and now I am stuck with a tiny stove top grill and the closest I can get to outside dining is to open up all the windows and let that lovely noise of cars and traffic become the soundtrack to our dinner.  Sounds idyllic, right?

Well, to tell you the truth it isn’t that bad.  But I do miss having a backyard.  Or front yard.  Heck….a porch would do.  But, I don’t.  So, anyhow, my body still craves these types of food, and today I satisfied that craving.  I wanted to use up the Parsley Pesto that I made for the Nicoise Salad the other day.  But, I also wanted to take it down a notch, so I added some greek yogurt to have that wonderful creamy, cooling effect.  So I marinated the lamb in that, it smelled divine.  It really reminded me of green goddess dressings, but with a gorgeous garlicky smell.  And I had some watermelon in the fridge and leftover Feta from those Feta and Walnut Cheese Coins I made a while back.  I have seen in all these magazines the birth of the watermelon salad.  I’d never gotten along to try or make one, but tonight seemed the perfect night for it.  I thought some fresh dill from my garden, balcony would be perfect, although I admit I was a bit scared because I had never actually made it before, it could have turned out to be a disaster!  But it wasn’t thankfully!  The whole meal was really refreshing, healthy, and delicious.  I especially loved the salad.  Who knew watermelon, feta and dill could become best buds?

I pulled out my little cast iron grilly-thing, and made some skewers with the lamb, zucchini and onion.

I thought they looked really nice, all green!

So here’s what you’re going to need:

Serves 4

1.5 kilos of lamb leg, cut into cubes

1 Zucchini, sliced in half, then cubed

1 onion, sliced thickly

Parsley Pesto

1/2 cup greek yogurt

For the Salad:

1/4 of a small watermelon, cubed

1 small package of feta cheese, cubed

2 dill sprigs, chopped

Juice of 1 lemon

1/4 cup extra virgin olive oil

Salt and Pepper to taste.

Mix the parsley pesto with the yogurt, and marinate the lamb and vegetables for about an 1.  Pre heat your grill.  Thread onto skewers, and then place them on your grill.  I prefer my lamb a bit charred, you might like yours less, so mine took about 20 minutes…..I’m sorry I can’t give you more precise times, but that’s the fun of grilling right?

In the meantime, mix the watermelon, feta, dill with the lemon juice, oil, and seasonings.  Set aside until your kebabs are ready.

In the end, I think it was a pretty perfect meal!

From my kitchen to yours,

Carla

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2 comments on “Yogurt and Parsley Pesto Lamb Kebabs with Feta, Watermelon and Dill Salad

  1. my59lbtransformation says:

    I’ll definitely be recreating this, it looks so delicious and refreshing! I have two ripe watermelons waiting to be eaten and my grill has been calling my name.Thanks for the recipe!

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