dinner

Greek Grilled Lamb Souvlaki Skewers with Tzatziki

Name: Greek Grilled Lamb Souvlaki Skewers with Tzatziki
Ingredients: 6 oz (170 g) Lamb shoulder, trimmed of excess fat and cut into 1-inch cubes; 4 oz (113 g) Greek Yogurt (full fat); 2 oz (57 g) Cucumber, peeled, seeded, and finely grated; 1 clove (3 g) Garlic, minced; 1 tbsp (15 ml) Lemon juice; 1 tsp (1 g) Fresh dill, chopped; 1 tsp (5 ml) Olive oil; 1 tsp (1 g) Dried oregano; 0.5 tsp (3 g) Salt; 0.25 tsp (1 g) Black pepper; 1 medium (60 g) Whole wheat pita bread, warmed

Nutrition

823.3

kcal

Calories

56.7

Protein

47.8

Carbs

46.6

Fat

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Ingredients(11)

Lamb shoulder, trimmed of excess fat and cut into 1-inch cubes6 oz (170 g)

Greek Yogurt (full fat)4 oz (113 g)

Cucumber, peeled, seeded, and finely grated2 oz (57 g)

Garlic, minced1 clove (3 g)

Lemon juice1 tbsp (15 ml)

Fresh dill, chopped1 tsp (1 g)

Olive oil1 tsp (5 ml)

Dried oregano1 tsp (1 g)

Salt0.5 tsp (3 g)

Black pepper0.25 tsp (1 g)

Whole wheat pita bread, warmed1 medium (60 g)

Instructions

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

In a medium bowl, combine the lamb cubes with 1/2 tsp oregano, 1/4 tsp salt, 1/8 tsp pepper, and 1/2 tsp olive oil. Toss to coat evenly. Let marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.

While the lamb marinates, prepare the tzatziki. Squeeze excess water from the grated cucumber using a clean kitchen towel or paper towels. In a small bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, dill, remaining 1/2 tsp oregano, remaining 1/4 tsp salt, and remaining 1/8 tsp pepper. Stir well to combine. Cover and refrigerate until ready to serve.

Preheat your grill or grill pan to medium-high heat (about 400-450°F or 200-230°C).

Thread the marinated lamb cubes onto the prepared skewers, ensuring they are not too crowded. Discard any excess marinade.

Grill the lamb skewers for 3-5 minutes per side, or until the lamb is cooked to your desired doneness (medium-rare to medium is recommended for tenderness). The internal temperature should reach 135-145°F (57-63°C) for medium-rare.

While the lamb is grilling, warm the whole wheat pita bread on the grill for 1-2 minutes per side, or until soft and pliable.

Serve the grilled lamb souvlaki skewers immediately with the chilled tzatziki sauce and warm pita bread.