Bingham Canyon Greek Lamb Souvlaki
Skewers of marinated lamb grilled over high heat and served with pita, tzatziki, and lemon. It reflects the Greek community that grew up around the Bingham Canyon copper mine.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Skewers
- •Grill or grill pan
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 27
- carbs
- 12
- protein
- 34
- calories
- 430
Instructions
- 1
Whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
- 2
Toss the lamb cubes in the marinade. Cover and refrigerate for at least 4 hours or overnight.
- 3
Slide the lamb onto skewers. Leave small gaps between the pieces.
- 4
Preheat your grill or grill pan over high heat.
- 5
Grill the skewers for 10-12 minutes total, turning occasionally. Cook until lightly charred outside and medium inside.
- 6
Let the skewers rest for 3 minutes.
- 7
Serve the skewers with warm pita and tzatziki sauce.
Chef's tips
Marinate the lamb for at least 4 hours. Let the skewers sit at room temperature before grilling so they cook evenly.
Storage
Refrigerate grilled lamb up to 3 days.
Reheating
Reheat gently in a skillet over medium heat to avoid drying out the meat.
Common mistakes to avoid
- •Not marinating long enough, which leaves the lamb bland
- •Overcooking the meat, which dries out the lean cubes
Serving suggestions
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