Name: Greek Grilled Lamb Souvlaki Skewers with Tzatziki
Total time: 20 min
Cuisine: Greek
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

Dinner · Greek · 20 min

Greek Grilled Lamb Souvlaki Skewers with Tzatziki

Calories: 823
Protein: 57g
Carbs: 48g
Fat: 47g

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

Method

01If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
02In 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.
03While 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.
04Preheat your grill or grill pan to medium-high heat (about 400-450°F or 200-230°C).
05Thread the marinated lamb cubes onto the prepared skewers, ensuring they are not too crowded. Discard any excess marinade.
06Grill 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.
07While the lamb is grilling, warm the whole wheat pita bread on the grill for 1-2 minutes per side, or until soft and pliable.
08Serve the grilled lamb souvlaki skewers immediately with the chilled tzatziki sauce and warm pita bread.

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