Target: 6 × 4 inches · landscape

Greek Lamb Souvlaki

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

1. Marinate lamb with lemon, 3 garlic cloves, oregano, 3 tbsp oil, 1 tsp salt, and pepper for 1 to 8 hours.

2. Heat oven to 450 F. Season potatoes with oil, salt, paprika, and lemon; roast 35 minutes, turning once.

3. Mix tzatziki. Thread drained lamb onto 4 skewers with space between cubes.

4. Grill or broil lamb 8 to 10 minutes to 135 F for medium-rare or 140 F for medium; rest 5 minutes.

5. Warm pita and serve with sliced vegetables, tzatziki, lemon wedges, and roasted potatoes.

Cook’s note: Broil the skewers 5 inches from the element, turning halfway for even browning.