Grilled Lamb Skewers
1 cup jasmine rice
1 1/2 pounds lamb steaks (top round or shoulder) boneless removed and meat cut into 1 inch cubes
1 teaspoon dried oregano
salt and black pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled Feta (2 ounces)
1/4 red onion, chopped
1/4 cup fresh dill, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice.
Cook the rice according to the package directions. Meanwhile, thread the lamb onto eight 6-inch skewers. Season with the oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat grill or grill pan to medium-high. Cook the lamb skewers, turning occasionally, to the desired doneness, 8 to 10 minutes for medium-rare.
In a small bowl, combine the cucumber, Feta, onion, dill, oil, lemon juice, and 1/4 teaspoon each salt and pepper. Serve the kebabs with the rice and relish.