A simple Grill-Style marinade with just a few delicious ingredients tenderizes and enhances the flavor of the lamb and vegetables. Add a dollop of tzatziki for a creamy-cool-tangy topping.

It’s not just healthy. It’s easy, refreshing, deliciously satisfying grilled Souvlaki, served with tzatziki and whole-grain pita bread.

This recipe is perfect for entertaining the crowd or for just a family meal.


  • 1/2 Cup extra-virgin olive oil, more for drizzling
  • 1 Teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 3-1/2 Pounds boneless leg of lamb, trimmed and cut into 1-1/2 Inch cubes
  • 2 Large green bell peppers, cut into 1-1/2 Inch pieces
  • 1 Large red onion, cut into 1-1/2 Inch pieces, layers separated
  • Fresh oregano for serving ( optional)
  • Tzatziki for serving ( recipe below)
  • Lemon wedges for serving
  • 4 whole-grain pita breads ( optional)


    In a medium bowl, whisk the oil, oregano, 2-1/2 teaspoons salt, 1 teaspoon pepper.

    Put the lamb and vegetables into two separate medium bowls. Divide the marinade between the bowls, toss, and let sit at room temperature for 1 hour.( Alternatively, cover with plastic wrap, and refrigerate for 3 hours or up to overnight)

    Prepare a medium-high (400’F to 450’ F) gas or charcoal grill fire.

    Threat the lamb onto meat skewers, alternating with pieces of onion and bell pepper. Leave enough space between each piece to ensure even cooking.

    Generously season the skewers with salt and pepper.

    Grill the skewers for about 3 minutes per side for medium-rare lamb, or to your desired doneness.

    Let the Souvlaki rest for few minutes before serving.

    Transfer the skewers to a large serving platter. Sprinkle with fresh oregano. Serve with the tzatziki and lemon wedges.

    If serving with pitas, grill pitas lightly or warm them in 325’F oven for 5 to 10 minutes.


      • 1 Medium cucumber, peeled, halved lengthwise, seeded,

        and coarsely chopped, about 1 cup.

      • 1 Teaspoon granulated sugar.
      • Kosher salt
      • 1 Small bulb fennel, tough outer layer disregarded, cored, and coarsely chopped. About 3/4 cup
      • 12 Oz full fat Greek yogurt
      • 3 Tablespoons coarsest chopped fresh dill, more to taste
      • 2 Tablespoons fresh lemon juice. More for garnish
      • 1 Tablespoon white wine vinegar
      • 2 Medium cloves garlic
      • Freshly Ground black pepper


        Put the cucumber in a fine-mesh strainer over a small bowl.

        sprinkle with the sugar and 1 teaspoon salt. Set aside to drain, 12-15 minutes.

        Transfer the cucumber to a bowl add the fennel, and toss. Let sit for 10 minutes.

        In a separate medium bowl, mix the yogurt, dill, lemon juice, vinegar, and garlic. Season to taste with salt and pepper.

        Add the cucumber-fennel mixture to the yogurt, and mix well. season to taste with salt and pepper.

        Cover with plastic wrap and refrigerate. let sit at room temperature for 10 to 15:minutes before serving, sprinkle with more dill.


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