Greek Lamb Souvlaki (Skewers)

Tender and juicy, marinated Lamb Souvlaki (skewers) with a refreshing yogurt dill sauce.

📝 Ingredients

• 550 grams (19.4 ounce) lamb leg or shoulder (cut into 3 cm cubes)
• 50 grams (1/2 small) onion (sliced)
• 2 garlic cloves
• 3 tablespoons olive oil
• 3 tablespoons lemon juice fresh
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/3 teaspoon ground cumin
• 1/2 teaspoon dried mint
• 1/3 teaspoon ground fennel
• ground pepper
• salt
• 10 tablespoons Greek yogurt
• 1/2 lemon juiced
• 1 large garlic clove (minced)
• 1 1/2 tablespoons dill (minced)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

👨‍🍳 Instructions

1. 1--- Make The Yogurt Dill Sauce: ---
2. 2Mix all of the ingredients for the sauce in a mixing bowl. If yogurt is too thick add 1 tablespoon of water to it. Place in the fridge for 2 hours or overnight before serving for the garlic to infuse into the sauce.
3. 3--- Prepare The Souvlaki: ---
4. 4Use a garlic press and pass the garlic 2 times to make it mushy. Alternatively, use a pestle and mortar.
5. 5Prepare the marinade by adding the meat to a mixing bowl together with all of the remaining ingredients for the Souvlaki except the salt. Mix very well and cover the bowl.
6. 6Marinate for 2 hours or overnight for best results. If marinating for 2 hours leave the meat at room temperature. If marinating for longer than 2 hours place it in the fridge.
7. 7Prepare the skewers. If using wooden ones you need to let them soak for 30 minutes in cold water. So they won't tear when threading meat and also won't burn as easily when you grill.
8. 8Thread the meat on the skewers (without the onions) and then season with salt.
9. 9Heat the grill over high (or your grill pan). Brush the grates with oil and once it's very hot add the skewers.
10. 10Grill for 8-10 minutes (over high heat). Allow the meat to sear the first 2-3 minutes before turning it. Then continue turning every 2-3 minutes until evenly browned all around.
11. 11Rest the skewers for 5 minutes on a plate and then serve.
12. 12Serve with pita bread, cucumbers, and the yogurt dill sauce. Enjoy!