Lamb Skewers with Potato, Cucumber and Feta Salad

Skewers:

1. Rinse the two lamb fillets with cold water, pat dry and cut each length into 4 equal strips. Spread out the 8 strips flat, season with pepper, salt and brush with some creamy feta (about 2 level teaspoons). Then roll up into a snail and stick two at a time flat on a long metal skewer. Wooden skewers work too, but they should be soaked so that they don’t char too quickly – despite the short grilling time.
2. For the marinade, peel the garlic cloves and chop them very finely. Put the olive oil, garlic, pepper and salt in a large flat bowl, mix together and lay the skewers flat. Cover tightly with cling film and leave to stand for 3 – 4 hours. Halfway through the cooking time, turn the skewers in the marinade once. and cover again.
3. Before grilling, coat the last side on top with the marinade again and then let the skewers take color on both sides. Not longer than 2-3 minutes per side Possibly remove and cut a “snail”. The meat should still be pink inside but not raw. Then let it rest briefly.
4. The skewers are enough – depending on hunger and other grill options – for 2 – 4 people.

Salad:

1. Peel the potatoes (then weight 500 g), cut them into cubes about 1.5 cm and cook them in 500 ml of salted vegetable stock for 4 minutes until they are slightly firm to the bite. Then fish from the broth and drain well.
2. In the meantime, wash the mini cucumbers (have a crunchier interior), dry them and cut them into small cubes. Peel the shallots and cut into very small cubes. Drain the pickled tomatoes only slightly and also cut them into small pieces. Put everything together with the potato cubes in a larger bowl and mix.
3. For the dressing, whip the oil, mustard, sugar and vinegar with a hand blender until creamy. Gradually add the sour cream, continue whipping, then season with salt and pepper and then mix thoroughly with the salad. The dressing then has a similar consistency to mayo, but is not quite as thick. Let the lettuce steep for about 2 – 3 hours. Halfway through the process, fold in the roughly diced feta and let the salad steep for the rest of the time.
4. There was also tzatziki as a dip ……… The link for it can be found under the following recipe: Souvlaki from the grill

Tip for the skewers:

1. Since it is not worth starting the grill with a small amount, it can also be wonderfully prepared in the hot grill pan without the additional addition of oil. It has to be so hot that it smokes a little, then put the marinated skewers in it and then cut the heat in half immediately. The cooking time is the same as on the grill.

Tip for the salad:

1. Since you often do not know how the potato variety you have bought turns out, I can only recommend cutting it into the shape you want later. First of all, they are still slightly firm to the bite in a matter of minutes, and you can be sure that they will keep their shape when you put the salad together, are already lightly seasoned and still absorb the marinade extremely well. This works with potato cubes – and slices equally well.