Beef-and-Cucumber Kebabs with Feta Sauce

Martha Stewart Living, June 2010

The original recipe used lamb, but I used beef. The feta sauce adds great flavor to the grilled meat and veggies.

Kebabs
1/2 cup extra virgin olive oil
1/2 teaspoon lemon zest, grated
1/3 cup fresh lemon juice (about 4 lemons)
1 lemon, cut into 8 wedges
3 garlic cloves, minced
2 tablespoons fresh oregano
3 1/2 lbs beef, cut into 1 1/2 inch cubes
1 English cucumber, halved lengthwise then cut into 24 pieces
salt & freshly ground black pepper

Feta Sauce
3 ounces feta cheese, crumbled (1/2 cup)
4 ounces Greek yogurt (1/2 cup)
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice

Directions
1. Make the kebabs: Combine oil, lemon zest, lemon juice, garlic, oregano, and beef; refrigerate for 30 minutes.

2. Meanwhile, make the feta sauce: mix all ingredients and refrigerate until serving.

3. Heat grill to medium-high. Thread lamb and cucumbers onto 8 skewers finishing with a lemon wedge. Season with salt and pepper. Grill 10 to 12 minutes for medium-rare, flipping halfway through. Serve with sauce.