Lamb Souvlaki

Ingredients and Weight:

• Lamb shoulder, boneless: 2 pounds (900 grams)
• Olive oil: 1/2 cup (120 ml)
• Red wine vinegar: 1/4 cup (60 ml)
• Dried oregano: 1 tablespoon
• Dried thyme: 1 teaspoon
• Garlic, minced: 3 cloves
• Lemon juice: 1 tablespoon
• Salt and black pepper: to taste

Marinade:

• Olive oil: 1/2 cup (120 ml)
• Lemon juice: 1/4 cup (60 ml)
• Dried rosemary: 1 tablespoon
• Dried oregano: 1 teaspoon
• Garlic, minced: 2 cloves

Vegetables:

• Onion, large: 1, cut into chunks
• Bell peppers, red and green: 2 each, cut into chunks
• Tomatoes, Roma: 2, cut into wedges

Skewers:

• Wooden skewers: 8

Preparation Time:

• 30 minutes (for marinade)
• 15 minutes (for skewering)

Cooking Time:

• 10-12 minutes (for grilling or broiling)

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Make the marinade: In a large bowl, whisk together the olive oil, red wine vinegar, oregano, thyme, garlic, lemon juice, salt, and pepper.
2. Marinate the lamb: Add the lamb to the marinade and toss to coat. Refrigerate for at least 30 minutes, or up to overnight.
3. Prepare the vegetables: Cut the onion, bell peppers, and tomatoes into chunks.
4. Assemble the skewers: Thread the lamb and vegetables onto wooden skewers, alternating ingredients.
5. Grill or broil: Preheat a grill or broiler to medium-high heat. Grill or broil the skewers for 10-12 minutes, or until the lamb is cooked through and the vegetables are tender.
6. Serve: Serve the lamb souvlaki with lemon wedges, tzatziki sauce, and pita bread.

Nutritional Information per Serving (1 skewer)

• Calories: 350
• Protein: 25 grams
• Fat: 20 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Juicy and tender lamb
• Colorful and flavorful vegetables
• Savory and aromatic marinade
• Perfect for a summer barbecue or Mediterranean-inspired meal

User Comments:

• "This lamb souvlaki was absolutely delicious! The marinade was perfect, and the vegetables were grilled to perfection."
• "I love the combination of lamb and vegetables on the skewers. It's a great way to get a healthy and satisfying meal."
• "I served this dish at my last party, and it was a huge hit. Everyone raved about how flavorful and juicy it was."

Special Precautions and Tips:

• Use a food thermometer to ensure that the lamb is cooked to an internal temperature of 145°F (63°C) before serving.
• If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
• Serve the lamb souvlaki with your favorite dipping sauce, such as tzatziki, hummus, or mint yogurt sauce.