Greek Lamb Souvlaki with Tzatziki Sauce

Middle Eastern

Ingredients

Marinade

  • 2 medium garlic cloves
  • 1 c chopped fresh flat-leaf parsley
  • 1/2 c chopped fresh sage
  • 1/2 c chopped fresh chives
  • 2 Tbsp dried oregano
  • 1/4 tsp ground cumin
  • 1/2 c olive oil
  • 7 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp salt, 1/2 tsp pepper
  • 2 lbs lamb shoulder cut into 1 1/2 in cubes (about 4 cups)
  • olive oil
  • lemon juice and zest

Tzatiki

  • 2 cloves garlic
  • 8 oz plain whole-milk Greek yogurt
  • 2 (5 oz) Persian cucumbers, grated and drained
  • 1/2 c loosely packed fresh mint leaves, thinly sliced
  • 1/3 c fresh dill fronds, finely chopped
  • 1 tsp lemon zest
  • 4 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp salt, pepper

Directions

  1. Smash 2 of the garlic cloves and place in a large bowl. Add parsley, sage, chives, oregano, cumin, olive oil, lemon juice, zest, salt and pepper. Add lamb and toss to combine. Cover with plastic wrap and marinate in refrigerator for 1 hour to 24 hours.
  2. Remove lamb from the marinade, scraping off any excess, and evenly divide among 12 (6 inch) skewers. Discard marinade.
  3. Heat 1 Tbsp of oil in a 12 inch cast-iron skillet over med high until smoking hot. Working in 2 batches, add lamb skewers and sear until golden brown, 3-5 each side. Transfer to a plate; sprinkle with more salt and pepper to tasted.
  4. Grate 2 cloves garlic in a medium bowl. Add yogurt, drained cucumbers, mint, dill, lemon zest, lemon juice, olive oil, salt and pepper. Stir to combine.