Best 2 Lamb Souvlaki With Tzatziki Recipes

LAMB SOUVLAKI

Lamb Souvlaki image

Tender pieces of lamb, marinated in a Greek lemon vinaigrette, threaded on skewers and char-grilled to perfection. I like to serve these with rosemary garlic roasted potatoes, a Greek salad, and pita bread.

Provided by Kim's Cooking Now

Categories World Cuisine Recipes European Greek

Time 3h25m

Yield 4

Number Of Ingredients 8

Ingredients

⅓ cup olive oil
1 ½ tablespoons freshly squeezed lemon juice
1 ½ tablespoons red wine vinegar
1 ½ tablespoons chopped fresh oregano
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds boneless leg of lamb, trimmed of all fat and cut into 1-inch cubes

Steps:

Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 1.4 g, Cholesterol 65.3 mg, Fat 29.3 g, Fiber 0.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 343.4 mg, Sugar 0.1 g

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE

Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce image

Categories Sandwich Lamb Olive Tomato Broil Quick & Easy Yogurt Lunch Mint Cucumber Lettuce Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

For tsatsiki sauce
1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
For lamb sandwiches
4 (6-inch) pita pockets, halved crosswise
1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper
For Greek salad
1/2 lb romaine, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
1/2 cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
1/4 cup olive oil

Steps:

Make tsatsiki sauce:
Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
Make lamb sandwiches:
Preheat broiler.
Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.