Greek Lamb Souvlaki with a Garlic Yogurt Dip

Name: Greek Lamb Souvlaki with a Garlic Yogurt Dip
Total time: 150 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1/4 cup olive oil; 2 tablespoons fresh thyme coarsely chopped (or 1 teaspoon dried thyme); 2 tablespoons parsley (coarsley chopped); 1 teaspoon dried oregano; 2 cloves garlic (crushed); 1 medium lemon (juiced); 2 lbs lean lamb (diced into 1 1/2-inch cubes); 1 medium red onion (cut into 1 1/2 inch pieces); 1 medium red capsicum/bell pepper (cut into 1 1/2 inch pieces); 8 wooden skewers (or metal); 1 pinch sea salt and ground pepper; 4 small pita bread, halved (or 8 small Tortillas); 1 tablespoon olive oil; 1 pinch salt; 1/2 medium cucumber (finely grated); 1 clove garlic (crushed); 1/2 teaspoon dried dill; 1 cup fat free Greek Yogurt; 1 squeeze lemon juice; 1 pinch sea salt to taste; 1 cup Cherry Tomatoes; 1 medium red onion (thinly sliced); 1 medium cucumber (sliced); 2 tablespoons Kalamata olives (pitted and sliced); 3 1/2 oz Feta cheese (reduced fat); 1 tablespoon olive oil; 1 teaspoon red wine vinegar (adjust to your tastes); 1/2 teaspoon dried oregano; 1 pinch sea salt to taste

Tender char-grilled seasoned Lamb Souvlaki Skewers with red capsicum/bell pepper pieces and red onion; served with a garlicky yogurt dip, a refreshing Greek side salad and warmed flatbreads.

⏱️ 150 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Hard 👁️ 24 views

👨‍🍳 Start Cooking

Greek Lamb Souvlaki with a Garlic Yogurt Dip

Foto: Cafe Delites

Ingredients

8 servings

1/4 cup olive oil
2 tablespoons fresh thyme coarsely chopped (or 1 teaspoon dried thyme)
2 tablespoons parsley (coarsley chopped)
1 teaspoon dried oregano
2 cloves garlic (crushed)
1 medium lemon (juiced)
2 lbs lean lamb (diced into 1 1/2-inch cubes)
1 medium red onion (cut into 1 1/2 inch pieces)
1 medium red capsicum/bell pepper (cut into 1 1/2 inch pieces)
8 wooden skewers (or metal)
1 pinch sea salt and ground pepper
4 small pita bread, halved (or 8 small Tortillas)
1 tablespoon olive oil
1 pinch salt
1/2 medium cucumber (finely grated)
1 clove garlic (crushed)
1/2 teaspoon dried dill
1 cup fat free Greek Yogurt
1 squeeze lemon juice
1 pinch sea salt to taste
1 cup Cherry Tomatoes
1 medium red onion (thinly sliced)
1 medium cucumber (sliced)
2 tablespoons Kalamata olives (pitted and sliced)
3 1/2 oz Feta cheese (reduced fat)
1 tablespoon olive oil
1 teaspoon red wine vinegar (adjust to your tastes)
1/2 teaspoon dried oregano
1 pinch sea salt to taste

Steps

Combine the oil together with the herbs and spices, garlic and lemon juice; whisk well and mix the lamb through to coat evenly. Cover with wrap and refrigerate for 2-4 hours (or over night for a deeper flavour).
Soak wooden skewers in water for 30 minutes (to prevent burning). Assemble the skewers alternating with 1 piece of onion, 1 piece of capsicum, and 1 piece of lamb. Repeat until all skewers are full. Sprinkle salt over the skewered lamb.
Heat a skillet/frying pan, griddle pan or barbecue, and cook the lamb for 15 - 20 minutes; turning once throughout cooking time until browned and crispy on both sides and cooked to your liking.
Heat a separate Grill pan on low-medium heat; brush with oil and place bread (two at a time) onto pan; flipping once until heated through.
Combine all ingredients together and mix until combined. Squeeze over some lemon juice (about 1/2 teaspoon or more) and set aside.
Combine all ingredients into a bowl and mix them through until well combined.