Greek Lamb Souvlaki
Tender skewers of marinated lamb grilled to perfection and served with a cooling tzatziki sauce.
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Ingredients
- 2 pounds Boneless lamb leg, cut into 1-inch cubes
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Dried oregano
- 3 cloves Garlic, minced
- 1 cup Greek yogurt
- 0.5 cup Cucumber, grated and squeezed dry
- 1 tablespoon Fresh dill, chopped
- 1 large Red onion, cut into wedges
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Warm pita breads(optional)
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
- 2
Add the cubed lamb to the marinade, tossing to coat thoroughly; cover and refrigerate for at least 2 hours, or overnight for best flavor.
- 3
While the lamb marinates, prepare the tzatziki by mixing the Greek yogurt, grated cucumber, dill, and a pinch of salt in a small bowl.
- 4
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
- 5
Thread the marinated lamb onto the skewers, alternating with pieces of red onion for added flavor and texture.
- 6
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- 7
Grill the skewers for 8-10 minutes, turning occasionally, until the lamb is charred on the outside but remains juicy and medium-rare inside.
- 8
Remove from heat and let the meat rest for 5 minutes before serving with the chilled tzatziki and warm pita bread.
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