Lemon-Garlic Lamb Kebabs With Feta Dipping Sauce

1 1/2 pounds leg of lamb, well-trimmed and cut into 20 equal cubes, (about
1 inch each)
8 thin lemon wedges
1/4 cup olive oil
2 tablespoons fresh lemon juice
4 cloves of garlic minced
salt and pepper to taste
Feta Dipping Sauce

In a blender, puree 2 ounces feta cheese, 1 tablespoon fresh lemon juice
and 2 tablespoons water.Season with salt and pepper
Heat grill to high. Assemble 4 long skewers, alternating 5 lamb cubes with
lemon wedges on each. Arrange skewers in a nonmetallic dish.
In a small bowl, wisk together oil, lemon juice, and garlic. Pour marinade
over skewers; turn to coat. Let stand at least 5 minutes (or cover and
refrigerate overnight, turning occasionally). Season with salt and pepper.
Lightly oil grates. Place skewers on grill; cover grill, and cook, turning
occasionally, until grill marks are visible and meat is cooked to desired
doneness, 1 to 2 minutes per side for medium-rare. Serve with Feta Dipping
Sauce.


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