Lamb Souvlaki

Lamb cubes charred by the flame, remaining firm and juicy inside. The scent of grilled oregano and lemon hits the nose instantly.

• Prep: 20 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 964
• Protein: 56 g
• Carbs: 56 g
• Fat: 52 g

Ingredients

• 800 g Lamb saddle ( cut into cubes )
• 60 ml Extra virgin olive oil
• 2 pc Citrus limon (L.) Burm. f. ( juiced )
• 3 pc Garlic ( minced )
• 2 tbsp Oregano ( dried )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 g Plain Greek yogurt
• 4 pc Pita bread ( warmed )

Instructions

1. Meat preparation

   Cut the lamb saddle into 3 cm cubes. Remove excess fat but leave a little for flavor. Meat should be at room temperature.

2. Short marinade

   In a dish, mix olive oil, lemon juice, minced garlic, and oregano. Coat the meat cubes. The flesh should shine under the oil.

3. Skewering

   Thread the pieces onto skewers. Pack the cubes slightly so they retain their moisture during cooking.

4. Fire searing

   Heat a pan or grill until smoking. Sear the skewers for 2 minutes per side. The crust must be brown and crispy.

5. Resting and serving

   Let rest for 2 minutes off the heat. Serve with Greek yogurt and warmed pitas. Juice should bead when the meat is pressed.

Chef's tips

• Only salt the meat right before cooking to prevent it from releasing its juices prematurely.
• If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

Storage

Consume immediately. Cooked meat toughens in the refrigerator.