Dinner · Greek · 20 min
Greek Lamb Souvlaki Skewers with Lemon-Herb Orzo
- Calories
- 460
- Protein
- 32g
- Carbs
- 36g
- Fat
- 24g
Ingredients
- 7 oz (198 g) Lamb leg, trimmed and cut into 1-inch cubes
- 1.5 tbsp Extra virgin olive oil
- 2 tbsp Lemon juice
- 1 tsp Dried oregano
- 2 cloves Garlic, minced
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 oz (85 g) Orzo pasta
- 0.75 cup Vegetable broth
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Lemon zest
Method
- 01Prepare the lamb marinade: In a bowl, combine 1 tbsp of olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add the lamb cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- 02While the lamb marinates, prepare the orzo. Heat the remaining 0.5 tbsp olive oil in a medium saucepan over medium heat. Add the orzo and toast for 1-2 minutes until lightly golden and fragrant.
- 03Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid is absorbed. Stir occasionally.
- 04Thread the marinated lamb onto skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
- 05Preheat your grill or a grill pan to medium-high heat (about 400°F / 200°C).
- 06Grill the lamb skewers for 3-5 minutes per side, or until nicely charred and cooked to your desired doneness (medium-rare is recommended for lamb, about 135°F / 57°C internal temperature).
- 07Once the orzo is cooked, stir in the fresh chopped parsley and lemon zest. Season with additional salt and pepper to taste.
- 08Serve the grilled lamb souvlaki skewers alongside the lemon-herb orzo. Garnish with extra parsley if desired.
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