Big City Lamb Souvlaki

When I lived on Corfu, souvlaki meant skewers of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this version of souvlaki to be utterly addictive. These Greek kebabs are moist and tender with just the right amount of spice. Serve these lamb skewers on platters with tzatziki or in pitas with chopped tomato and onion.

Ingredients

  • 1 pound ground lamb
  • 2 tablespoons onion, grated
  • 3 cloves garlic, peeled and grated
  • 1 teaspoon oregano
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg
  • sea salt and freshly ground black pepper, to taste
  • cooking spray (or olive oil)

Instructions

  • Mix together lamb through black pepper.
  • Mold 1/4 cup of meat mixture onto each of eight skewers, and spray or brush with olive oil.
  • Grill or saute skewers over medium-high heat for 8-10 minutes, turning frequently.
Servings: 4
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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