Scrumptious Souvlaki
Easy to make, and goes great with tzaziki, some onions, and pita.
Yield
8 servingsPrep
25 minCook
22 minReady
3½ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb
cut into 1 inch square cubes |
|
| ½ | cup |
olive oil
|
|
| 1 | cup |
red wine
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | tablespoon |
mint leaves
dried, crushed |
|
| 2 | cloves |
garlic
minced |
|
| 4 | cups |
yogurt, plain
low-fat or non-fat |
|
| 1 | each |
cucumbers
shredded |
|
| 4 | cloves |
garlic
minced |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
dill weed, dried
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | each |
pita bread, whole wheat
|
* |
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | each |
red onion
thinly sliced |
|
| 1 | each |
tomatoes
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
cut into 1 inch square cubes |
|
| 118 | ml |
olive oil
|
|
| 237 | ml |
red wine
|
*
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 5 | ml |
oregano
dried |
|
| 15 | ml |
mint leaves
dried, crushed |
|
| 2 | cloves |
garlic
minced |
|
| 946 | ml |
yogurt, plain
low-fat or non-fat |
|
| 1 | each |
cucumbers
shredded |
|
| 4 | cloves |
garlic
minced |
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
dill weed, dried
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | each |
pita bread, whole wheat
|
* |
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
red onion
thinly sliced |
|
| 1 | each |
tomatoes
thinly sliced |
|
Directions
Place lamb in a large bowl.
Add ½ cup olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic.
Stir until lamb is well coated.
Cover, and refrigerate 3 hours, or overnight.
Preheat grill, and lightly oil grate.
In a small bowl, combine yogurt, cucumber, minced garlic and 2 tablespoons olive oil.
Season with dill weed, salt and pepper; set aside.
Thread meat onto skewers.
Grill 10 minutes, turning once.
Lightly sprinkle pita bread with olive oil, and place on grill until warm, about 1 minute.
Serve meat on pita bread along with sliced red onion, sliced tomato and yogurt sauce.
