Lamb Souvlaki

Ingredients

• •500 g Lamb leg
• •60 ml Olive oil
• •45 ml Lemon juice
• •4 cloves Garlic
• •2 tbsp Oregano
• •120 ml Yogurt

Instructions

1. 1

   Cut 750g lamb leg into 1.5-inch cubes. Trim excess fat but leave some for flavor. Place in a large bowl.

   💡 Consistent cube size ensures even cooking. Too small = dry, too large = raw inside.

2. 2

   Make marinade: whisk 4 tbsp olive oil, 3 tbsp lemon juice, 4 cloves minced garlic, 2 tsp dried oregano, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper. Pour over lamb and massage in. Marinate 2-24 hours in refrigerator.

   💡 The acid in lemon tenderizes while herbs flavor. Minimum 2 hours, but overnight is optimal.

3. 3

   Soak wooden skewers in water 30 minutes (prevents burning). Thread 4-5 lamb cubes onto each skewer, leaving space between pieces for even heat circulation.

   💡 Do not pack skewers tight - the meat needs airflow to cook evenly. Overcrowding steams instead of sears.

4. 4

   Preheat grill to high heat (450-500°F) or a cast-iron skillet. Oil the grates or pan. Sear skewers 3-4 minutes per side for medium-rare (internal 130°F). For well-done, cook 5 minutes per side.

   💡 High heat creates the char that defines souvlaki. Do not move the meat - let it develop grill marks.

5. 5

   Rest skewers 3 minutes before serving. Serve with warm pita bread, tzatziki, diced tomatoes, sliced red onion, and fresh oregano.

   💡 Resting allows juices to redistribute. The accompaniments should be at room temperature - cold kills flavor.