Lamb Souvlaki

Lamb Souvlaki

Grilled lamb with «tsatsiki», a yogurt-garlic sauce.

«Souvlaki» (pron. soo-VLAH-kee) is a Greek specialty consisting of meat chunks that have been marinated in a mixture of oil, lemon juice, oregano, and seasonings, then grilled and served with «tsatsiki» sauce.

2 servings
Marinade 3 h
Preparation 10 min

Cooking 15 min

Standing 5 min

490 calories per serving 


Ingredients

1 tbsp lemon juice, freshly squeezed   1/2 lemon
1 tbsp olive oil   15 mL
1/4 tsp salt   1 g
1/4 tsp ground pepper   1 g
1 tsp dried oregano   1 g
1 clove garlic, minced or pressed    
300 g lamb's shoulder, boneless, cut into bite-size pieces    
2 serving(s) Tsatsiki Sauce (Recipe)    
2 pita breads   90 g
  aluminum foil    

Before you start

The lamb can be cooked using either a broiler in the oven or an outdoor grill. Metal skewers are needed for cooking.

Keep the serving plates warm on the stove while you're preparing the dish.

Method

Marinate

  1. In a shallow dish, mix the lemon juice, olive oil, salt, pepper, oregano, and minced or pressed garlic. Cut the lamb into pieces and add them to the dish, turning them to coat well. Cover and refrigerate at least 3 hours, turning the pieces once.

Grill or broil

  1. Heat the grill to medium. Place the lamb pieces on to metal skewers. Grill until the lamb is medium-rare and lightly charred on the surface, about 10-12 min, brushing with more marinade as needed. Alternatively, preheat the broiler. Put the lamb pieces on the rack of a broiler pan, 10-12 cm from heat. Broil 12-14 min total for medium-rare, turning them over once. In the meantime, wrap the pita bread in foil and put in lower third of oven to warm up.
  2. When the lamb pieces are ready, transfer them to a cutting board, cover with aluminum foil and let stand 5 min before serving with the tsatsiki sauce and warm pita bread.

Nutrition Facts Table

Nutrition Facts

per 1 serving (350g)

Amount

% DV*

* DV = Daily Value

Calories

490

Fat

21 g

32 %

Saturated 6 g
+ Trans 0 g

31 %

Cholesterol

95 mg

Sodium

610 mg

25 %

Carbohydrate

38 g

13 %

Fibre

2 g

7 %

Sugars

11 g

Protein

37 g

Vitamin A

4 %

Vitamin C

10 %

Calcium

30 %

Iron

30 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: serving
Milk and Alternatives: ¾ serving
Meat and Alternatives: serving

More info

Claims

Free :
Added Sugar, Trans Fat
Low :
Saturated Fat
Source of :
Copper, Vitamin B6, Vitamin C, Vitamin D
Good source of :
Manganese, Pantothenic Acid, Vitamin E
Excellent source of :
Calcium, Folacin, Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Diet-related health claims :
Heart-healthy

More info


This recipe is in the following categories: Lamb | Main courses/Entrées | Diabetes-friendly | Halal | Heart-healthy | High Calcium | High Iron | Low Saturated Fat | Barbecue/Broil/Grill | Marinate | Greek


Tsatsiki Sauce

Tsatsiki Sauce

A Greek sauce made from yogurt, cucumber, and garlic, used as a dip or as a condiment for grilled meats.

2 servings (1 cup)
Draining 30 min
Preparation 10 min

Standing 1 h

150 calories per serving 


Ingredients

1/2 cucumbers, medium size   130 g
1 cup yogurt, plain, 2%   260 g
1 tbsp wine vinegar   15 mL
1 tbsp olive oil   15 mL
1 pinch salt [optional]   0.1 g
1 clove garlic    
2 tbsp fresh mint, chopped   6 g
  paper towels    

Before you start

Tsatsiki (pronounced tzah-ZEE-kee) is easy to make, but it is important to use fresh ingredients and combining them to reach the correct balance between the rich but not sweet taste of a good Greek style yogurt, the freshness of cucumber and the pungency of garlic. You can vary its thickness as you like, but remember: you should eat it with a fork!

Method

  1. Peel, cut in half and seed the cucumber. Keep half the skin aside. Grate the cucumber coarsely and place the pieces in a sieve, add salt, and let drain about 30 min. Squeeze the pulp to extract liquid and wrap in paper towels to dry.
  2. In the meantime, pour the yogurt into a fine-screen colander. Let drain 30 min.
  3. Place the cucumber pulp in a bowl, add the drained yogurt, vinegar, oil, and a pinch of salt. Whisk well. Press and mince the garlic, chop the mint and cucumber skin, then add them to the bowl and mix.
  4. Chill, covered, a least 1 h before serving.

Remarks

Keep up to 7 days, covered, in the refrigerator.

Nutrition Facts Table

Nutrition Facts

per 1 serving (200g)

Amount

% DV*

* DV = Daily Value

Calories

150

Fat

9 g

14 %

Saturated 2 g
+ Trans 0 g

11 %

Cholesterol

10 mg

Sodium

95 mg

4 %

Carbohydrate

12 g

4 %

Fibre

1 g

2 %

Sugars

10 g

Protein

7 g

Vitamin A

4 %

Vitamin C

6 %

Calcium

25 %

Iron

4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: 0 serving
Milk and Alternatives: ¾ serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Low :
Sodium
Source of :
Folacin, Magnesium, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Good source of :
Calcium, Phosphorus, Potassium, Vitamin B2, Vitamin K
Excellent source of :
Vitamin B12
Diet-related health claims :
Bone-healthy

More info


This recipe is in the following categories: Dairy | Vegetables | Sauces & Dips | Bone-healthy | Halal | High Calcium | Kosher | Low Sodium | Vegetarian | No Cook | Greek

You may like :

Go to the blog >>

Newsletter

Get nutrition advice and cooking tips delivered for free in your mail box every week!