Yields
4 servings
You’ve got to serve these with tzatziki! Use either pork or lamb for the skewers – whichever you prefer.
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ingredients
1 ½
pounds boneless leg or shoulder of lamb, cut into 1-inch cubes
¼
cup extra virgin olive oil (60 ml)
⅓
cup red wine vinegar (75 ml)
2
clove garlic, minced
1
onion, finely chopped
1
Tbsp dried Greek oregano (15 ml)
2
Tbsp chopped fresh parsley (30 ml)
1 ½
Tbsp chopped fresh mint (22 ml)
Coarse salt and freshly cracked black pepper
Tzatziki, for serving
Pita bread, for serving
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directions
Step 1
Add olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper to a bowl. Mix until combined. Add lamb to bowl and toss to coat. Cover and refrigerate. Marinate overnight for best results or for at least 2 hours. If using wooden skewers soak them in water overnight or for at least 2 hours.
Step 2
Preheat the grill to medium high.
Step 3
Thread lamb evenly onto 4 skewers. Season the lamb souvlaki with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7) minutes. Serve with tzatziki sauce and pita bread.