Lamb Souvlaki with Yogurt-Garlic Sauce

• From: American Lamb Board

Ingredients

• 2 Tbs extra-virgin olive oil

• 1 Tbs fresh garlic, chopped

• 1 1/2 tsp fresh oregano leaves, chopped

• 3/4 tsp black pepper, freshly ground

• 1/2 tsp kosher salt

• 3/4 lb lamb leg, cut into 12 cubes

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

• 1 red onion, cut into 8 pieces

• 16 cherry tomatoes

• 4 whole wheat pitas

• 8 12-inch wooden skewers, soaked in water

• Yogurt-Garlic Sauce2 cucumbers, peeled and chopped

• 1 Tbs fresh lemon juice

• 3/4 cup Greek yogurt or sour cream

• 1 tsp garlic, finely chopped

• Salt and pepper, as needed

Bring the bustling street life of Greece to your table with this popular market food—a tasty lamb and vegetable kabob.

Directions

• Lamb SouvlakiIn small bowl, mix olive oil, garlic, oregano, pepper, and salt; set aside. Thread lamb, bell peppers, onion, and tomatoes onto wooden skewers and brush all sides with marinade. Place in a large, shallow pan. Cover and refrigerate for at least 3 hours, rotating skewers once.
• Grill over medium-hot coals for 5 to 6 minutes per side, or until desired degree of doneness. Rotate to cook evenly. To broil, cook four inches from heat source for 6 minutes, rotating until evenly browned.
• Grill or toast pitas. Serve skewers and pitas with Yogurt-Garlic Sauce.
• Yogurt-Garlic SaucePut two chopped cucumbers and a pinch of salt in a food processor; puree.
• Place in a fine-screen colander, and squeeze out juice into a bowl. Reserve juice and discard pulp.
• In a bowl, whisk cucumber juice with 1 tablespoon fresh lemon juice, and 3/4 cup Greek-style yogurt or sour cream.
• Mix in 1 teaspoon finely chopped garlic, and season with salt and pepper. Makes about 1 1/2 cups.