Grilled Lamb Skewers with Tzatziki Sauce and Greek Salad
- 500g/1 lb boneless lamb shoulder or ribeye, cut into 2.5 cm/1-inch pieces
- 250ml/1 cup Greek yogurt
- 120ml/1/2 cup olive oil
- 120g/1/2 cup chopped fresh parsley
- 60g/1/4 cup crumbled feta cheese
- 60g/1/4 cup chopped fresh dill
- 60g/1/4 cup chopped Kalamata olives
- 60g/1/4 cup chopped fresh mint
- 60g/1/4 cup chopped fresh cucumber
- 60g/1/4 cup chopped yellow onion
- 30g/2 cloves garlic, minced
- 60ml/1/4 cup red wine vinegar
- 60ml/1/4 cup lemon juice
- Salt and pepper, to taste
1. Preheat your grill to a medium-high heat, which is around 200°C or 400°F.
2. In a small bowl, whisk together 60ml or 2 fluid ounces of olive oil, 30ml or 1 fluid ounce of lemon juice, 6g or 1 teaspoon of salt, and 3g or half a teaspoon of pepper.
3. Thread pieces of lamb onto skewers, leaving a small space between each piece to allow for even cooking.
4. Brush the lamb generously with the marinade you just made and let it sit for at least 30 minutes to soak in the flavors.
5. Grill the skewers for 4-5 minutes on each side, or until the lamb is cooked to your desired level of doneness.
6. While the lamb is cooking, make the tzatziki sauce by combining 250g or 8.8 ounces of yogurt, 3 cloves of minced garlic, 100g or 3.5 ounces of grated cucumber, 15g or half an ounce of chopped fresh mint, 15ml or half a fluid ounce of olive oil, and 15ml or half a fluid ounce of red wine vinegar in a bowl.
7. Serve the grilled lamb skewers alongside a refreshing side of tzatziki sauce and a classic Greek salad made with Kalamata olives, crumbled feta cheese, and a sprinkle of fresh parsley.
- grill
- skewers
- cutting board
- knife
- bowl
- whisk
- spoon
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