Souvlaki

Ingredients

• 1 kg lamb leg meat (pre‑trimmed)
• 2 Garlic cloves
• 1 lemon (juice)
• 1 tsp Dried oregano
• 100 ml olive oil
• Sea salt
• red pepper flakes
• 0.5 cucumber
• 300 g Greek yogurt
• 1 Garlic clove
• 1 tsp white wine vinegar
• 1 tbsp Olive Oil
• 1 tsp dried dill sprigs
• Salt
• Pepper
• 2 flatbreads

Instructions

1. 1.

   Rinse the meat, pat dry and cut into about 2 cm cubes. Thread onto metal or wooden skewers and arrange side by side on a sheet pan or shallow dish.

2. 2.

   Peel the garlic and slice it thinly. Mix with lemon juice, oregano and olive oil; pour over the skewers and cover for at least 2 hours in the refrigerator to marinate.

3. 3.

   Drain the skewers and grill them on a preheated grill for about 10 minutes, turning occasionally, brushing with more marinade. Finish by seasoning with sea salt and red pepper flakes.

4. 4.

   For the tzatziki, peel, halve, deseed and grate the cucumber coarsely; mix with salt and let sit for 10 minutes. Rinse and drain. Stir in Greek yogurt and press in the garlic clove. Whisk in vinegar and olive oil, season with salt, let rest, then garnish with dill and pepper.

5. 5.

   Serve the souvlaki with lemon wedges, tzatziki and flatbread as desired.