This recipe doesn't take long to prepare, so you have more time to hang out with family and friends. If you want to make your own
Total Time: 45 minutes
1 cup diced, seedless watermelon
1 cup cubed feta cheese
1 cup cherry or grape tomatoes, cut in half
½ small red onion, finely diced
1 tablespoon red wine vinegar
2 tablespoons good olive oil
¼ cup mint leaves, chiffonade (cut into ribbons)
¼ teaspoon salt
¼ teaspoon pepper
1 boneless lamb shoulder, about 2 lbs
2 tablespoons za'atar spice blend
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 tablespoon neutral flavored, high heat oil like Thrive, avocado or vegetable oil for the grill
1 cup Greek yogurt, mixed with ½ grated English cucumber for dipping sauce
Mix all ingredients together and set aside until serving.
Rub za'atar, salt and pepper all over the lamb, cover with plastic and marinate at room temp for around 20 minutes. I recommend making the salsa while the lamb is marinating. When ready, grill the lamb for about 20 minutes, 10 minutes on each side, for medium rare. Let rest for 10 minutes before slicing.
Warm the naan bread on the grill. Serve the lamb with the salsa on top and some on the side, along with the naan and Greek yogurt sauce.