Lamb Souvlakia with Yogurt Garlic Dip

Lamb Souvlakia with Yogurt Garlic Dip

Serves 6 to 8

Lucky travelers to Greece often return with fond memories of the enticing aroma of herb-marinated lamb roasting over an open fire. With Lamb Souvlakia, you bring these traditional Greek flavors into your home by pairing marinated skewered lamb with a creamy garlic dip.

Ingredients: 
  • Souvlakia
  • 1/2 cup white wine
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 dried bay leaf, coarsely crumbled
  • 1 clove garlic, finely chopped
  • 1 lemon, Juice of
  • Salt and pepper, to taste
  • 2 pounds boneless leg of lamb, cut into 1-inch cubes
  • Yogurt Dip
  • 1/2 cup mashed potatoes
  • 2 cloves garlic, finely chopped
  • Salt, to taste
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons white wine or rice vinegar
  • 8 ounces plain yogurt
  • 1/2 teaspoon almond extract (optional)
  • ***
  • 6 wooden skewers
  • Finely chopped parsley
  • Lemon wedges
You must be signed in to use shopping lists. Sign in or create account
Cancel
Method: 

For the souvlakia, put wine, oil, oregano, Worcestershire sauce, bay leaf, garlic, lemon, and salt and pepper into a large bowl and mix well. Add lamb and toss to combine. Cover and refrigerate for several hours.

For the yogurt dip, process potatoes, garlic, and salt in a blender at high speed until smooth. While the blender is running, slowly add the oil and vinegar, alternating a little at a time, and blend until smooth. Reduce blender speed to lowest setting. Add yogurt and almond extract and mix just until combined. (If necessary, thin with water to desired consistency for dipping the lamb skewers.) Transfer yogurt dip to a bowl, cover and refrigerate.

Soak wooden skewers in water for 1 hour. Preheat broiler. Thread lamb onto skewers and arrange on a broiler pan. Pour remaining marinade into the bottom of the pan. Broil, turning and basting lamb frequently, until cooked to your liking. (Alternatively, grill the skewers, basting
frequently with the marinade.)

Remove to serving platter, sprinkle with parsley and serve with lemon wedges and yogurt garlic dip on the side.

Nutritional Info: 
Per Serving:420 calories (260 from fat), 29g total fat, 9g saturated fat, 85mg cholesterol, 510mg sodium, 8g carbohydrate (0g dietary fiber, 3g sugar), 27g protein

Recipe Discussion