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Lamb Souvlaki with Feta-Mint Dipping Sauce

Photo: Luca Trovato; Styling: Dani Fisher
Prep time 11 mins
Chill time 1 hr
Grill time 10 mins
Yield Makes 4 servings
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.


  • 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
  • Feta-Mint Dipping Sauce
  • Garnish: chopped fresh mint leaves

How to Make It

  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.