Tender char-grilled seasoned Lamb Souvlaki Skewers with red capsicum/bell pepper pieces and red onion; served with a garlicky yogurt dip, a refreshing Greek side salad and warmed flatbreads.
Prep Time10 minutesmins
Cook Time20 minutesmins
Refrigerate2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Dinner, Lunch
Cuisine: Greek
Keyword: Greek Lamb, Greek Lamb Souvlaki with a Garlic Yogurt Dip, Souvlaki
Combine the oil together with the herbs and spices, garlic and lemon juice; whisk well and mix the lamb through to coat evenly. Cover with wrap and refrigerate for 2-4 hours (or over night for a deeper flavour).
Soak wooden skewers in water for 30 minutes (to prevent burning). Assemble the skewers alternating with 1 piece of onion, 1 piece of capsicum, and 1 piece of lamb. Repeat until all skewers are full. Sprinkle salt over the skewered lamb.
Heat a skillet/frying pan, griddle pan or barbecue, and cook the lamb for 15 - 20 minutes; turning once throughout cooking time until browned and crispy on both sides and cooked to your liking.
For the bread:
Heat a separate Grill pan on low-medium heat; brush with oil and place bread (two at a time) onto pan; flipping once until heated through.
Garlic Yogurt Dip:
Combine all ingredients together and mix until combined. Squeeze over some lemon juice (about 1/2 teaspoon or more) and set aside.
Salad:
Combine all ingredients into a bowl and mix them through until well combined.
Notes
Feeling indulgent? Try putting the Souvlaki meat into a pita bread along with the yogurt and some crispy potato fries!