Lamb Souvlaki with Lemon & Oregano

Ingredients

• 1.5 lbs lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 1 whole lemon (juiced)
• 2 tsp dried oregano
• 3 whole garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Pat lamb dry with paper towels. Combine oil, lemon juice, oregano, garlic, salt, and pepper in a bowl.

2. 2

   Add lamb to marinade. Toss to coat evenly. Let sit at room temperature for 15 minutes.

3. 3

   Thread lamb pieces onto metal or wooden skewers (if wooden, soak first), leaving 1/4-inch gaps between pieces.

4. 4

   Heat grill to medium-high. Oil the grates with a folded paper towel and tongs.

5. 5

   Grill skewers 9–11 minutes, turning every 3 minutes. Interior should reach 145°F (medium-rare) or higher.

6. 6

   Transfer skewers to a plate. Rest for 3 minutes before serving.

Tools you’ll need

• cutting board
• sharp knife
• mixing bowl
• metal or wooden skewers
• meat thermometer
• grill
• grill tongs
• paper towels

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