Marinade for Lamb Skewers

This & That
Written By Sally Uhlmann

The perfect marinade for Lamb Skewers with Olive Oil Mint Sauce, for 1 1/2 pounds of lamb loin.

Marinade

1/2 onion, chunked
3 cloves garlic, peeled
1/2 lemon, juiced
1 tablespoon (15 milliliters) Greek yogurt
1 tablespoon (15 milliliters) Dijon mustard
1 tablespoon (15 milliliters) olive oil
1/4 cup (60 milliliters) parsley
1 teaspoon (5 milliliters) salt
1 teaspoon (5 milliliters) pepper

Directions

Combine marinade ingredients in a mini-processor and pulse until onion is pureed. Place lamb and marinade in a zip lock bag, massage to distribute marinade, and refrigerate for 7 to 8 hours.

Sally Uhlmann

Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.

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