My family is big on Greek food. We always joke that Mr. MarthaAndMe must be Greek (his ancestry is a little cloudy – lots of Eastern European with little details). So of course I had to make the Lamb and Cucumber Kebabs with Feta Sauce from June Living (p.184).
I make something like this pretty often and I usually buy lamb tenderloin. This time I couldn’t find that at the store, so I ended up with boneless leg (which was what the recipe called for anyhow). I cut it into chunks and marinated it in the mix of oil, garlic, oregano and lemon juice. I mixed up the sauce – yogurt, garlic, lemon juice, and feta with a little oil. I added salt and pepper to that.
You grill the lamb on kebabs with cucumber. I would never have grilled the 
cucumber – seemed weird, but it was actually pretty good. The lamb, on the other hand, was tough and chewy – since I am used to tenderloins, the leg was tough by comparison.
I served this with some whole wheat tortillas and lettuce and we wrapped it up. It was quite good over all.
Martha and Me 
It looks really good. How was the cucumber grilled?
Good. I thought it would be weird, but it wasn’t. It was just sort of warm tasting and a little softer, but not a lot.
I’d think the cucumber would fall off and become a mess. Will have to try this, too. Sounds like the perfect dish for a hot summer day.
It doesn’t because you use big chunks. You don’t need to cook this long either.