Ingredients:

  • 2 lbs (900g) boneless lamb shoulder or leg, cut into 1-inch (2.5cm) cubes
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 red bell pepper, cut into 1-inch squares (optional)
  • 1 red onion, cut into 1-inch wedges (optional)
  • 1 cup (240ml) plain Greek yogurt (full-fat)
  • 1/2 cup (120ml) cucumber, grated, squeezed dry
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Instructions:

  1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, rosemary, salt, and pepper. Add the lamb cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 3 hours, or preferably overnight.
  2. Grate the cucumber and squeeze out excess liquid using cheesecloth or a clean kitchen towel. In a medium bowl, combine Greek yogurt, squeezed cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper. Stir well to combine and refrigerate until ready to serve.
  3. Thread the marinated lamb cubes onto the skewers, alternating with pieces of bell pepper and red onion if using. Leave a small gap between each piece of lamb to ensure even cooking.
  4. Preheat grill to medium-high heat. Lightly oil the grill grates. Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the lamb is cooked through and slightly charred. (Internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium.)
  5. Remove the skewers from the grill and let them rest for 5 minutes before serving. Serve the Lamb Souvlaki with Yogurt-Garlic Sauce, warm pita bread, and your favorite Greek sides.