Greek lamb souvlaki with tzatziki
395 cals, 22p, 4c, 32f (per meal)
3/4 cup (168g)
6 skewer(s) (6g)
1 tsp (2g)
1 tsp (2g)
1 tsp, leaves (1g)
1 tbsp, leaves (3g)
3 clove(s) (9g)
2 tbsp (30mL)
3 tbsp (45mL)
1 1/2 lbs (680g)
1
In a large bowl, combine olive oil, lemon juice, garlic, oregano, thyme, cumin, paprika, and a pinch of salt.
2
Add the lamb cubes to the marinade, tossing to coat them evenly. If time allows, cover and refrigerate the lamb for at least 30 minutes, or up to overnight.
3
Thread the lamb cubes onto skewers.
4
Preheat a grill or grill pan over medium heat. Grill the skewers for 2-3 minutes per side, or until the lamb is cooked to your desired level of doneness.
5
Remove the skewers from the grill and let the lamb rest for a few minutes. Serve with tzatziki.