Greek Lamb Souvlaki

Lemony oregano-marinated lamb skewers meet cool homemade tzatziki, warm pita, crisp vegetables, and golden roasted potatoes.

125 min

4 servings

Ingredients

1 1/2 lb boneless leg of lamb, cut into 1 1/4-inch cubes

2 medium lemons

5 garlic cloves, finely grated, divided

2 tsp dried oregano

6 tbsp extra-virgin olive oil, divided

2 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 1/2 lb Yukon Gold potatoes, cut into 1-inch wedges

1/2 tsp sweet paprika

1 cup plain whole-milk Greek yogurt

1 English cucumber

2 tbsp chopped fresh dill

4 pita breads

2 medium tomatoes, cut into wedges

1/2 small red onion, thinly sliced

Rimmed sheet pan · 4 metal skewers · Box grater · Instant-read thermometer · Grill or broiler · Mixing bowls

For browned edges

Leave small gaps between lamb cubes so hot air reaches their sides, whether grilling or broiling.

Use the wait

Marinate the lamb and mix the tzatziki up to 8 hours ahead; keep both refrigerated separately.

01. Coat lamb with lemon zest and juice, garlic, oregano, oil, salt, and pepper; refrigerate 1 to 8 hours.

02. Heat the oven to 450 F with one rack low and, for broiling, a second rack 5 inches from the element.

03. Toss potato wedges with oil, salt, paprika, and lemon; arrange their cut sides down in one layer.

04. Roast 20 minutes, turn, and roast 10 to 15 minutes more, until browned and tender.

05. Squeeze grated cucumber dry and mix with yogurt, dill, garlic, oil, and salt for a thick tzatziki.

06. Thread drained lamb onto 4 skewers with gaps between cubes; discard the marinade.

07. Grill over medium-high or broil 5 inches from the element for 8 to 10 minutes, turning for browned edges.

08. Pull at 135 F for medium-rare or 140 F for medium, then rest 5 minutes.

09. Warm pita, slice the vegetables, and cut lemon wedges while the lamb rests.

10. Serve hot skewers and potatoes with cool tzatziki, pita, tomato, cucumber, onion, and lemon.