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Lamb Souvlakia with Yogurt Garlic Dip

Serves 6 to 8
Time 3 hr 55 min
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
  • Juice of 1 lemon
  • 1/2 teaspoon fine sea salt
  • 2 pounds boneless leg of lamb, cut into 1-inch cubes
  • Yogurt Dip
  • 1/2 cup nonfat plain yogurt
  • 1 clove garlic, finely chopped
  • 2 tablespoons white wine vinegar
  • extra-virgin olive oil
  • Lemon wedges
  • 1/2 teaspoon ground black pepper
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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 at least 3 hours or up to overnight.

For the yogurt dip, combine yogurt, garlic, vinegar and oil in a small bowl and stir to combine. Refrigerate until needed.

Preheat the broiler. 

Thread lamb onto 6-inch skewers (if using wooden skewers, soak in water for 30 minutes before assembling) 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. Serve with lemon wedges and yogurt dip on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
  • Juice of 1 lemon
  • 1/2 teaspoon fine sea salt
  • 2 pounds boneless leg of lamb, cut into 1-inch cubes
  • Yogurt Dip
  • 1/2 cup nonfat plain yogurt
  • 1 clove garlic, finely chopped
  • 2 tablespoons white wine vinegar
  • extra-virgin olive oil
  • Lemon wedges
  • 1/2 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.