Lamb Souvlaki with Feta-Mint Dipping Sauce

Coastal Living
Lamb Souvlaki with Feta-Mint Dipping SauceRecipe
Photo: Luca Trovato; Styling: Dani Fisher
You can substitute cubed chicken or beef for the lamb in this easy and flavorful dish. If you don't have Greek seasoning, combine a little dried mint and ground cumin with dried Italian seasoning.
Makes 4 servings


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1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
2 teaspoons Greek seasoning
1 teaspoon dried oregano
1 1/2 pounds boneless lamb, cubed
12 (6-inch) flat wooden skewers
1 red onion, cut into wedges
1 1/2 pints cherry tomatoes
2 lemons, cut into wedges
Hot cooked rice pilaf or orzo
Garnish: chopped fresh mint leaves


Prep: 11 Minutes
Chill: 1 Hours
Grill: 10 Minutes

1. Combine first 5 ingredients in a medium bowl. Add lamb, stirring to coat. Marinate in refrigerator 1 to 2 hours.

2. Soak skewers in water 30 minutes. Preheat grill to medium-high heat (350° to 400°).

3. Thread lamb, onion, tomatoes, and lemons evenly onto skewers. Grill skewers 5 minutes on each side. Serve with rice pilaf and Feta-Mint Dipping Sauce. Garnish, if desired.

Created date

August 2012