A simple weeknight dinner served on pita with cucumber mint salad.
Serves 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
3 tbsp (45 mL) extra virgin olive oil, divided
1 tbsp (15 mL) white wine vinegar
1 cup (250 mL) 2% Greek yogurt
¼ cup (50 mL) lemon juice
2 tbsp (30 mL) dried oregano
1 garlic clove, minced
1 ½ lb (750 g) cubed Ontario lamb
8 wooden skewers, soaked in water
4 Greek-style pitas
1 cucumber, cut into thin slices
3 tbsp (45 mL) chopped mint
1 small red onion, sliced
Salt and pepper
In a bowl stir together, 2 tbsp (30 mL) extra virgin olive oil, vinegar, yogurt, lemon juice, oregano, garlic and ¾ tsp (4 mL) salt and ½ tsp (2 mL) pepper.
In a large freezer bag combine lamb and half the yogurt mixture. Refrigerate for 30 minutes and up to 24 hours. Cover remaining yogurt mixture and set aside in the fridge.
Preheat a lightly oiled BBQ to medium-high heat. Pat lamb dry and thread onto skewers. Brush with 1 tbsp (15 mL) extra virgin olive oil and season with salt and pepper. Arrange the skewers in a single layer and grill for 10 minutes, turning occasionally.
During the last 2 minutes, toast the Greek-style pitas, if desired. Meanwhile, toss the cucumber, mint, red onion and ½ tsp (2 mL) salt in a bowl.
To serve, divide pitas between plates. Top with cucumber salad, lamb kebabs and drizzle with remaining yogurt sauce. Serve immediately.
Cook’s Note: For indoor cooking, sear kebabs in batches in a large skillet. Transfer seared skewers to an oven preheated to 350˚F; cook for 12-15 minutes until medium or cooked to desired doneness.
Per serving: Calories 625, Fat 37g, Cholesterol 110mg, Sodium 654mg, Carbohydrates 32g, Fibre 4g, sugar 5g, Protein 28g
One serving contains 40% of the %DV of Vitamin C.
One serving contains 20% of the %DV of Calcium.