Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of lamb shoulder into 1-inch cubes and combine them in a large bowl with 2 tablespoons of gochujang, 1/4 cup of olive oil, 3 tablespoons of lemon juice, 4 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

2. 2

   Add 1 large red onion, cut into 1-inch wedges, and 2 large bell peppers, cut into 1-inch pieces, to the bowl with the lamb, ensuring all ingredients are well coated in the marinade, then cover and refrigerate for at least 2 hours.

3. 3

   Thread the marinated lamb cubes, red onion wedges, and bell pepper pieces alternately onto skewers.

4. 4

   Prepare a charcoal grill or wood fire, allowing the coals to reach a medium-high heat with visible glowing embers.

5. 5

   Grill the skewers for 15 to 20 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are tender with nice char marks.

6. 6

   While the souvlaki cooks, combine 1/2 cup of Greek yogurt, 1/4 cup of crumbled feta cheese, 2 tablespoons of chopped fresh dill, and 1 teaspoon of lemon zest in a small bowl, stirring until well combined.

7. 7

   Serve the fire-roasted gochujang lamb souvlaki immediately with a generous drizzle of the feta-dill yogurt sauce.