Follow these steps for perfect results
extra-virgin olive oil
fresh garlic
chopped
oregano
freshly ground black pepper
kosher salt
lamb
cut into cubes
yellow bell peppers
cored and cut into strips
red onion
cut into pieces
cherry tomatoes
vegetable-oil cooking spray
whole-wheat pitas
cucumbers
peeled and chopped
fresh lemon juice
nonfat Greek-style yogurt
fresh garlic
chopped
Mix olive oil, garlic, oregano, pepper, and salt to make a marinade.
Distribute lamb, bell peppers, onion, and tomatoes among 8 skewers.
Place skewers in a shallow pan with the marinade.
Cover and refrigerate for at least 3 hours, rotating skewers once.
Heat a gas grill to medium, or use a charcoal grill until coals turn light-ash.
Coat grill with cooking spray.
Grill until lamb is medium rare and lightly charred, 5 to 8 minutes, rotating to cook evenly.
To cook in oven, broil on metal skewers for 6 minutes, rotating until evenly browned.
Grill or toast pitas.
Puree cucumbers and a pinch of salt in a food processor.
Place in a fine-screen colander and squeeze out the juice; reserve juice, 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.
Expert advice for the best results
Marinate the lamb for at least 3 hours, or overnight, for best flavor.
Serve with a side of hummus or tzatziki sauce.
Add a sprinkle of fresh dill or parsley to the yogurt sauce for extra flavor.
Everything you need to know before you start
15 minutes
Marinade can be prepared ahead of time; souvlaki can be assembled and marinated in advance.
Arrange skewers on a platter with pitas and a bowl of yogurt sauce. Garnish with fresh herbs.
Serve warm.
Pairs well with the savory lamb and tangy sauce.
Refreshing and complements the grilled flavors.
Discover the story behind this recipe
A popular street food and celebratory dish in Greece.
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