Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 700 grams of boneless leg of lamb into 1.5-inch cubes and place them in a large bowl to prepare for marinating.

2. 2

   In a separate bowl, whisk together 2 tablespoons of harissa paste, 4 tablespoons of fresh lemon juice, 2 tablespoons of olive oil, 4 minced cloves of garlic, 1 teaspoon of dried oregano, 0.5 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, then pour this mixture over the lamb and toss to coat evenly before marinating for at least 2 hours or overnight in the refrigerator.

3. 3

   While the lamb marinates, prepare the mint-yogurt dip by combining 1 cup of Greek yogurt, 0.25 cup of finely chopped fresh mint, 0.5 grated medium cucumber with excess water squeezed out, 2 tablespoons of fresh lemon juice, 1 tablespoon of olive oil, 1 minced clove of garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then stir well and refrigerate until serving.

4. 4

   Thread the marinated lamb cubes onto 8 wooden or metal skewers, ensuring not to overcrowd them for even cooking.

5. 5

   Preheat a tandoor oven to its highest setting (around 260-315 degrees Celsius) for at least 30 minutes, or alternatively, preheat a conventional oven to 260 degrees Celsius with a cast iron skillet or baking steel inside.

6. 6

   Carefully place the lamb skewers into the hot tandoor or onto the preheated skillet/steel in the oven and cook for 8-12 minutes, turning once halfway through, until the lamb is nicely charred on the outside and cooked through to your preferred doneness.

7. 7

   Remove the Harissa and Lemon Marinated Lamb Souvlaki from the heat, let them rest for 5 minutes, and serve immediately with the cooling mint-yogurt dip and warm pita bread.