Lamb Souvlaki Skewers with Tzatziki (Gluten-Free)

Ingredients

• 1.5 lbs 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

Instructions

1. 1Cut the 1.5 lbs of lamb leg into 1-inch 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 1.5 lbs of 1-inch 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 1-inch lamb cubes onto skewers, distributing the lamb evenly among them.
5. 5Preheat your grill to medium heat, which is approximately 350-375°F (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 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (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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