Grilled Lamb Souvlaki

Greek-style lamb skewers marinated in olive oil, lemon, garlic and oregano, grilled and served with pita and tzatziki.

Ingredients

• 2 lb boneless leg of lamb, cut into 1.5-inch cubes
• 1/4 cup olive oil

Juice and zest of 2 lemons

• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 2 tablespoons chopped fresh mint
• 1 teaspoon ground coriander

Kosher salt and black pepper

• 1 cup Greek yogurt
• 1/2 English cucumber, grated and squeezed dry
• 1 tablespoon red wine vinegar
• Warm pita bread, for serving

Directions

1. Whisk the olive oil, lemon juice and zest, half the garlic, oregano, mint and coriander. Toss with the lamb and marinate, refrigerated, 2 to 4 hours.
2. Make tzatziki: combine the yogurt, grated cucumber, remaining garlic, vinegar and a pinch of salt. Chill until serving.
3. Heat a grill to high. Thread the lamb onto skewers and season with salt and pepper.
4. Grill, turning, until charred outside and medium-rare within, about 8 to 10 minutes total.
5. Rest the skewers a few minutes, then serve with warm pita and tzatziki.

Notes

Reflects Michael Symon’s Greek heritage and his grilled lamb souvlaki.