Categories: Beef

Ingredients

• 2 shallots, minced
• 2 garlic cloves, minced
• 1 jalapeno, seeded and minced
• 2 tbsp chopped fresh oregano, plus more for topping
• Juice of 1 lemon
• 1/2 cup olive oil
• Kosher salt
• 2 lbs. boneless leg of lamb, trimmed and cut into 1 1/2-2 inch chunks
• Black pepper
• 1 cup plain Greek yogurt

Directions

1. Combine the shallots, garlic, jalapeno, oregano, lemon juice, olive oil and a pinch of salt in a gallon-side Ziploc bag. Add the lamb, turning to coat, and refrigerate at least 3 hours or overnight.

2. Heat a grill or grill pan to medium high.

3. Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Grill on the hottest part of the grill for 2 minutes per side, then move to a cooler part of the grill. Cover and cook until cooked through, 4-5 minutes. Top the souvlaki with oregano and serve with a dollop of Greek yogurt.

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