Leg of Lamb Souvlaki
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 325
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 66
- Sodium
- 357
- Total: 30 min (plus marinating)
- Active: 25 min
Ingredients
2 shallots, minced
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
2 tablespoons chopped fresh oregano, plus more for topping
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Kosher salt
2 pounds boneless leg of lamb, trimmed and cut into 1 1/2- to 2-inch chunks
Freshly ground pepper
1 cup plain Greek yogurt
Directions
- Combine the shallots, garlic, jalapeño, oregano, lemon juice, olive oil and a pinch of salt in a gallon-size zip-top bag. Add the lamb, turning to coat, and refrigerate at least 3 hours or preferably overnight.
- Heat a grill or grill pan to medium high. (If using wooden skewers, soak 12 to 16 of them in water for at least 20 minutes.)
- Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Grill on the hottest part of the grill for 2 minutes per side, then move to a cooler part of the grill. (If using a grill pan, reduce the heat to medium.) Cover and cook until the meat reaches an internal temperature of 145 degrees F, 4 to 5 minutes. Top the souvlaki with oregano and serve with a dollop of Greek yogurt.