Greek Lamb and Potato Skewers with Tzatziki

Instructions

1. 1Preheat your grill to medium heat, which is about 176.7-204.4°C (175-200°C).
2. 2In a large bowl, combine the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1.5 teaspoons of dried oregano, 2 cloves of minced garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Add the about 680 g of lamb cubes and the about 450 g of red potatoes, cut into 2.54 cm cubes, to the bowl. Toss everything together until the lamb and potatoes are evenly coated with the marinade. Let this marinate for at least 30 minutes.
3. 3While the lamb and potatoes are marinating, prepare the tzatziki sauce. Grate the 0.5 cup of cucumber and place it in a clean kitchen towel or paper towels. Squeeze out as much excess liquid as possible from the grated cucumber. In a medium bowl, mix together the 1 cup of Greek yogurt, the squeezed grated cucumber, 2 tablespoons of fresh dill, and a pinch of salt.
4. 4Thread the marinated lamb cubes and potato cubes onto skewers, alternating between them. Aim for about 4-6 pieces of lamb and 4-6 pieces of potato per skewer, depending on skewer length.
5. 5Place the assembled skewers on the preheated grill. Grill for 15-20 minutes, turning the skewers every 5 minutes. The lamb is cooked through when it reaches an internal temperature of 63°C and is no longer pink inside. The potatoes should be tender when pierced with a fork and have slightly browned edges.
6. 6Remove the skewers from the grill and let them rest for 5 minutes. This allows the juices in the lamb to redistribute, making it more tender.
7. 7Serve the grilled lamb and potato skewers immediately with the prepared tzatziki sauce on the side.

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