Lamb Souvlaki Skewers with Tzatziki (Gluten-Free)

Ingredients

• about 680 g Lamb leg
• 1/4 cup Olive oil
• 1/4 cup Lemon juice
• 2 tsp Dried oregano
• 4 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 medium Cucumber
• 1 cup Plain Greek yogurt
• 2 tbsp Fresh dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of lamb leg into 2.54 cm cubes.
2. 2Mince the 4 cloves of garlic. In a medium bowl, whisk together the 1/4 cup of olive oil, 1/4 cup of lemon juice, 2 tsp of dried oregano, the minced 4 cloves of garlic, 1 tsp of salt, and 1/2 tsp of black pepper.
3. 3Add the about 680 g of 2.54 cm lamb cubes to the marinade in the bowl. Toss to coat the lamb evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the lamb to absorb the flavors.
4. 4Thread the marinated 2.54 cm lamb cubes onto skewers, distributing the lamb evenly among them.
5. 5Preheat your grill to medium heat, which is approximately 176.7-190.6°C (175-190°C). Place the lamb skewers on the preheated grill and cook for 8-10 minutes, turning them occasionally, until the lamb is cooked through and lightly browned on all sides. The internal temperature of the lamb should reach 63°C for medium-rare, 71°C for medium, or 77°C for well-done.
6. 6Grate the 1/2 medium cucumber. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much excess water as possible. In a separate medium bowl, combine the squeezed grated 1/2 medium cucumber, 1 cup of plain Greek yogurt, and 2 tbsp of finely chopped fresh dill, along with a pinch of salt and a pinch of black pepper. Stir well to combine all ingredients.
7. 7Serve the grilled lamb skewers immediately with the prepared tzatziki sauce on the side.

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