Greek Lamb Souvlaki with a Garlic Yogurt Dip

Greek Lamb Souvlaki with a Garlic Yogurt Dip

One of our most ordered meals at our favourite Greek restaurant would have to be this one. No one complains; everyone is smiling, and we’re all so full we barely walk out. Maybe roll out…

Tender char-grilled seasoned Lamb Souvlaki Skewers with red capsicum/bell pepper pieces and red onion; served with a garlicky yogurt dip, a refreshing Greek side salad and warmed flatbreads.

 

There’s nothing better than char-grilled meat. Lamb, chicken, seafood. That grilled flavour is unbeatable.

And this marinade is so simple and easy! I marinaded these skewers through the day, and by the time it came to grilling, the aromas were un-be-lievable.

I think the most amazing part is the silent chewing — the occasional groan — all the signs of a good thing and happy people. And don’t forget the refreshing side salad.

Try these with your friends, family, or at a party. The perfect party food! Paired with this Garlic dip and warmed breads, we got our Greek-on for less than half the price of a restaurant.

 

 

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Greek Lamb Souvlaki with a Garlic Yogurt Dip

Weight Watchers: per Souvlaki Skewer: 6pp; per serve yogurt dip: 0pp

Servings 8 - 10 skewers

Calories 241kcal

Author Karina - Cafe Delites

Ingredients

Souvlaki Skewers:

• 1/4 cup (4 tablespoons) Olive Oil
• 2 tablespoons fresh thyme , coarsely chopped (or 1 teaspoon dried thyme)
• 2 tablespoons parsley , coarsley chopped
• 1 teaspoon dried oregano
• 2 cloves garlic , crushed
• Juice of 1 lemon
• 1 kg | 2lbs lean lamb , diced into 1 1/2-inch cubes
• 1 red onion , cut into 1 1/2 inch pieces
• 1 red capsicum , bell pepper, cut into 1 1/2 inch pieces
• 8 - 10 wooden (or metal) skewers
• Sea Salt and ground pepper

Additional

• 4 small pita bread , halved (or 8 small Tortillas)
• 1 tablespoon olive oil
• sprinkle of salt

Garlic Yogurt Sauce: *See Notes

• 1/2 cucumber , finely grated
• 1 clove garlic , crushed
• 1/2 teaspoon dried dill
• 1 cup fat free Greek Yogurt
• Drizzle of lemon juice
• Sea salt to taste

Greek Side Salad:

• 1 cup Cherry Tomatoes
• 1 red onion , thinly sliced
• 1 cucumber , sliced
• 2 tablespoons Kalamata olives , pitted and sliced
• 100 g | 3 1/2oz Feta cheese , reduced fat
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar (adjust to your tastes)
• 1/2 teaspoon dried oregano
• Sea salt to taste

Instructions

For the Souvlaki:

• Combine the oil together with the herbs and spices, garlic and lemon juice; whisk well Mix the lamb through to coat evenly. Cover with wrap and refrigerate for 2-4 hours (or over night for a deeper flavour).
• Soak wooden skewers in water for 30 minutes (to prevent burning). Assemble the skewers alternating with 1 piece of onion, 1 piece of capsicum, and 1 piece of lamb. Repeat until all skewers are full. Sprinkle salt over the skewered lamb.
• Heat a skillet/frying pan, griddle pan or barbecue, and cook the lamb for 15 - 20 minutes; turning once throughout cooking time until browned and crispy on both sides and cooked to your liking.
  

For the bread:

• Heat a separate Grill pan on low-medium heat; brush with oil and place bread (two at a time) onto pan; flipping once until heated through.
  

Garlic Yogurt Dip:

• Combine all ingredients together and mix until combined. Squeeze over some lemon juice (about 1/2 teaspoon or more) and set aside.

Salad:

• Combine all ingredients into a bowl and mix them through until well combined.

Notes

*Garlic Yogurt Dip per Skewer: 18 Calories; 0g Fat; 1.5g Carbs; 2.8g Protein

Nutrition

Calories: 241kcal | Carbohydrates: 1g | Protein: 27.5g | Fat: 14g | Fiber: 0.6g

 

 

 

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