Lamb Kebabs with Lebanese Crackers and Tomato Sauce
1 ¾ pound boneless lamb shoulder, cut into strips 1 in. x 2 in.
Ingredients for Marinade:
1 cup olive oil
5 tablespoons lemon juice
Bunch fresh basil, chopped
Salt and pepper to taste
Ingredients for Tomato Sauce:
3 cloves of garlic
1 cup water
1 tablespoon sugar
14 ounce tin crushed peeled tomatoes
1 ¾ ounces onion, minced
¾ ounce chilies, minced
¾ ounce fresh basil, minced
8 slices Lebanese bread, crisped in oven
1 cup of fresh Greek yogurt
Mix all the marinade ingredients, add the lamb and marinate for two hours. Thread the marinated lamb onto skewers and grill gently until cooked.
Place all the tomato sauce ingredients in a blender and blend to smooth. Pour into a saucepan and simmer 10 minutes until thickened slightly.
Serve lamb kebabs alongside your favorite salad or on rice, topped with the tomato sauce and crisp Lebanese bread spread with Greek yogurt.