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Maya Feller’s Greek Lamb Souvlaki is Full of ‘Flavorful Goodness’ – Get the Recipe

Maya Feller's Greek Lamb Souvlaki is Full of 'Flavorful Goodness' - Get the Recipe

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Jen Causey

“This recipe is simple and easy to replicate,” says the registered dietitian-nutritionist Maya Fellerwho includes this recipe in her new one Eating our roots cookbook. “So many of my patients say they don’t want to be in the kitchen for long and this dish solves that.”

“The marinade is really what makes the dish, so give your lamb plenty of time to bathe in the flavorful goodness,” brighter adds, noting that the “herbaceous” seasoning balances out the flavor of lamb.

Vegetarians can also benefit from her recipe. Feller advises home cooks looking for a vegetarian option to swap the meat for a combination of seitan, mushrooms, and zucchini.

Maya Feller’s Greek Lamb Souvlaki with Tzatziki Sauce

4 medium garlic cloves, divided

2 lbs. shoulder of lamb, cut into 1½-in. cubes (about 4 cups cubed)

1 cup chopped fresh flat-leaf parsley

½ cup chopped fresh sage

½ cup chopped fresh chives

2 tablespoons. dried oregano

¼ tsp. ground cumin

½ cup plus 3 tbsp. extra virgin olive oil, divided

11 tbsp. fresh lemon juice plus 2 tsp. lemon zest, divided (from 3 lemons)

1 tsp. kosher salt, divided

1 tsp. freshly ground black pepper

8 Oz. plain full-fat Greek-style yogurt

2 (5-oz.) Persian cucumbers, grated and drained

½ cup loosely packed fresh mint leaves, thinly sliced

⅓ cup fresh dill leaves, finely chopped

1. Crush 2 cloves of garlic and place in a large bowl. Add lamb, parsley, sage, chives, oregano, cumin, ½ cup olive oil, 7 tablespoons lemon juice, 1 teaspoon lemon zest, and ½ teaspoon salt and pepper; toss to combine. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 24 hours.

2. Remove the lamb from the marinade, scrape off any excess, and divide evenly among 12 (6-inch) skewers. Discard the marinade.

3. Heat 1 tablespoon oil in a 12-inch cast iron skillet over medium-high heat until smoking hot. Working in two batches, add lamb skewers and sear until golden brown, 3 to 5 minutes on each side. Transfer to a plate; sprinkle with more salt and pepper to taste.

4. Grate the remaining 2 garlic cloves into a medium bowl. Add yogurt, drained cucumbers, mint, dill, and remaining 1 teaspoon lemon zest, 4 tablespoons lemon juice, 2 tablespoons olive oil, and ½ teaspoon salt and pepper; stir to combine. Serve kebab with tzatziki sauce on the side.

Serves: 4
Active Time: 30 minutes
Total time: 1 hour