Lamb Souvlaki with Avocado Tzatziki and Oregano Potatoes
Lamb Souvlaki with Avocado Tzatziki and Oregano Potatoes
INGREDIENTS
Potatoes
White potatoes 1 ½ lbs.
Olive oil 2 tablespoons
Sea salt as needed
Black pepper, freshly ground as needed
Fresh oregano, finely chopped as needed
Tzatziki
Plain Greek yogurt 1 cup
Garlic, minced 1 clove
Fresh dill, finely chopped 1 tablespoon
Olive oil 1 tablespoon
Lemon juice ½ lemon
Sea salt as needed
Black pepper, freshly ground as needed
Ripe avocado, diced 1 avocado
Red chili flakes 1 pinch
LET'S GET COOKING!
Preheat the oven to 425 degrees F.
Combine all the ingredients for the tzatziki except the avocado in a bowl and mix well. If not serving right away, keep covered in the fridge. When ready to serve, stir in the avocado.
Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. During the last 5 minutes of cooking, add the oregano and toss well. You want the potatoes to be tender, but crisp on the outside.
Set your grill, grill pan or skillet to medium-high heat. Thread lamb pieces onto skewers.
Grill lamb until lightly charred and cooked to your liking, turning skewers occasionally throughout cooking. Cooking time will vary depending on the thickness of your lamb and your desired doneness. Transfer skewers to plate
To assemble the plates, add a couple lamb skewers and potatoes to each plate. Serve with cucumbers, pickled red onions, feta cheese, hummus, and avocado tzatziki.