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Recipe

Souvlaki (Skewered Grilled Lamb)

Servings: 8 to 10

A simple Greek-style marinade with just a few delicious ingredients tenderizes and enhances the flavor of the lamb and vegetables. You can substitute chicken or beef, if you like. Add a dollop of tzatziki for a creamy-cool-tangy topping.

Ingredients

  • 1/2 cup extra-virgin olive oil; more for drizzling
  • 1 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 3-1/2 lb. boneless leg of lamb, trimmed and cut into 1-1/2-inch cubes
  • 2 large green bell peppers, cut into 1-1/2-inch pieces
  • 1 large red onion, cut into 1-1/2-inch pieces, layers separated
  • Fresh oregano, for serving (optional)
  • Tzatziki, for serving
  • Lemon wedges, for serving
  • 4 whole-grain pita breads (optional)

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 200
  • Fat (g): 23
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 100
  • Sodium (mg): 620
  • Carbohydrates (g): 22
  • Fiber (g): 3
  • Sugar (g): 5
  • Protein (g): 36

Preparation

  • In a medium bowl, whisk the oil, oregano, 2-1/2 tsp. salt, and 1 tsp. pepper. Put the lamb and vegetables in two separate medium bowls. Divide the marinade between the bowls, toss, and let sit at room temperature for 1 hour. (Alternatively, cover with plastic wrap, and refrigerate for 3 hours or up to overnight.)
  • Prepare a medium-high (400°F to 475°F) gas- or charcoal-grill fire.
  • Thread the lamb onto metal skewers, alternating with pieces of onion and bell pepper. Leave enough space between each piece to ensure even cooking. If there are leftover vegetables, thread them onto a separate skewer. Generously season the skewers with salt and pepper. Grill the skewers for about 3 minutes per side for medium-rare lamb or to your desired doneness. Let the souvlaki rest for a few minutes before serving.
  • Transfer the skewers to a large serving platter. Sprinkle with fresh oregano. Serve with the tzatziki and lemon wedges. If serving with pitas, grill the pitas lightly or warm them in a 325°F oven for 5 to 7 minutes.

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