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Lamb Souvlaki with Yogurt-Garlic Sauce

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Lamb Souvlaki with Yogurt-Garlic Sauce

Lamb Souvlaki with Yogurt-Garlic Sauce

amanda

Equipment

  • - Stainless Steel Skewers/Souvlaki Skewers

  • - Medium Nonstick Skillet

  • - Digital Kitchen Scale

  • - Silicone Spatula

  • - Serving Spoons & Tongs

  • - Mixing Bowls Set (3)

  • - Yogurt Container

  • - Measuring Cups Set (Various Sizes)

  • - Recipe Book

  • - Oven Thermometer

Ingredients

  • 2 tbsp extra-virgin olive oil

  • 1 tbsp chopped fresh garlic

  • 1 1/2 tsp oregano

  • 3/4 tsp freshly ground black pepper

  • 3/8 tsp kosher salt

  • 3/4 lb lamb, cut from the leg into 12 equal-sized cubes

  • 2 yellow bell peppers, cored and cut into 1-inch strips

  • 1 red onion, cut into 8 pieces

  • 16 cherry tomatoes

  • Vegetable-oil cooking spray

  • 4 whole-wheat pitas

  • 2 cucumbers, peeled and chopped

  • 1 fresh tbsp lemon juice

  • 3/4 cup nonfat Greek-style yogurt (such as Total brand)

  • 1 tsp chopped fresh garlic

Instructions

1

Instruction 1

For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.
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