RECIPE:Lamb Souvlaki with Avocado Tzatziki and Oregano Potatoes
- Prep Time: 20 mins
- Cook time: Less than an hour
Serves 4
Ingredients
Potatoes
White potatoes1 ½ lbs.
Olive oil2 tablespoons
Sea saltas needed
Black pepper, freshly groundas needed
Fresh oregano, finely choppedas needed
Tzatziki
Plain Greek yogurt1 cup
Garlic, minced1 clove
Fresh dill, finely chopped1 tablespoon
Olive oil1 tablespoon
Lemon juice½ lemon
Sea saltas needed
Black pepper, freshly groundas needed
Ripe avocado, diced1 avocado
Red chili flakes1 pinch
Cooking directions
Preheat the oven to 425 degrees F.
Combine all the ingredients for the tzatziki except the avocado in a bowl and mix well. If not serving right away, keep covered in the fridge. When ready to serve, stir in the avocado.
Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. During the last 5 minutes of cooking, add the oregano and toss well. You want the potatoes to be tender, but crisp on the outside.
Set your grill, grill pan or skillet to medium-high heat. Thread lamb pieces onto skewers.
Grill lamb until lightly charred and cooked to your liking, turning skewers occasionally throughout cooking. Cooking time will vary depending on the thickness of your lamb and your desired doneness. Transfer skewers to plate
To assemble the plates, add a couple lamb skewers and potatoes to each plate. Serve with cucumbers, pickled red onions, feta cheese, hummus, and avocado tzatziki.