Name: Greek Lamb Souvlaki Skewers with Charred Lemon, Mint Yogurt, and Pearl Couscous
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 skewers with couscous
Cuisine: Greek
Ingredients: 1.5 lb boneless lamb shoulder, cut into 1.5-inch cubes; 3 tbsp olive oil; 3 tbsp fresh lemon juice; 3 garlic cloves, minced; 2 tsp dried oregano; 1 tsp kosher salt; 1/2 tsp black pepper; 1 large red onion, cut into 1.5-inch wedges; 1 cup pearl couscous; 2 tbsp olive oil; 1 small shallot, finely diced; 2 cups chicken or vegetable broth; 1/3 cup crumbled feta cheese; 2 tbsp chopped fresh dill; 1 lemon, sliced into 1/4-inch rounds, for charring; 1 cup plain Greek yogurt; 2 tbsp chopped fresh mint; 1 tbsp fresh lemon juice; 1 small garlic clove, grated on a microplane; 1/4 tsp kosher salt

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These tender lamb skewers get a bright marinade of lemon, garlic, and oregano before hitting a hot grill for that signature char. Served alongside a toasted pearl couscous pilaf and cool mint yogurt, this is a weeknight-friendly take on classic Greek taverna fare.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings4

Yield4 skewers with couscous

Nutrition Facts

Per serving (estimated)

585 kcalCalories
28 gFat
9 gSaturated Fat
38 gCarbs
3 gFiber
5 gSugar
42 gProtein
720 mgSodium
580 mgPotassium
180 mgCalcium
4 mgIron
18 mgVitamin C
120 mcgVitamin A

Ingredients

For the lamb skewers

1.5 lb boneless lamb shoulder, cut into 1.5-inch cubes
3 tbsp olive oil
3 tbsp fresh lemon juice
3 garlic cloves, minced
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1 large red onion, cut into 1.5-inch wedges

For the pearl couscous pilaf

1 cup pearl couscous
2 tbsp olive oil
1 small shallot, finely diced
2 cups chicken or vegetable broth
1/3 cup crumbled feta cheese
2 tbsp chopped fresh dill
1 lemon, sliced into 1/4-inch rounds, for charring

For the mint yogurt sauce

1 cup plain Greek yogurt
2 tbsp chopped fresh mint
1 tbsp fresh lemon juice
1 small garlic clove, grated on a microplane
1/4 tsp kosher salt

Directions

In a large bowl, combine the lamb cubes with olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss well, cover, and marinate in the refrigerator for 30 minutes to 4 hours. If using wooden skewers, soak them in water at the same time.
Meanwhile, make the mint yogurt: whisk together the Greek yogurt, mint, lemon juice, grated garlic, and salt in a small bowl. Cover and refrigerate until ready to serve.
For the couscous, heat olive oil in a medium saucepan over medium heat. Add the shallot and cook 3 minutes until softened. Add the pearl couscous and toast 2 minutes, stirring, until lightly golden.
Pour in the broth, bring to a gentle simmer, then reduce heat to low. Cover and cook 12 to 14 minutes until the couscous is tender and liquid is absorbed. Remove from heat, fluff with a fork, and fold in the feta and dill.
Thread the marinated lamb onto skewers, alternating with red onion wedges. Reserve any leftover marinade for brushing. Heat a grill pan or outdoor grill to high.
Grill the skewers 2 to 3 minutes per side for medium-rare, brushing once with reserved marinade. Add the lemon rounds in the last minute to char lightly on both sides.
Let the lamb rest 5 minutes. Mound the pearl couscous on a platter, arrange the skewers on top, tuck charred lemon rounds around, and serve with the mint yogurt sauce on the side.

Cook’s Notes

For the most tender lamb, marinate for at least 2 hours and avoid overcooking; pull at 130°F for medium-rare.
A cast-iron grill pan gives excellent char if you do not have an outdoor grill available.
Substitute boneless chicken thigh if you prefer a milder protein; reduce grill time to about 2 minutes per side.
Pearl couscous can be swapped with orzo or short-grain rice, though cooking times will vary.
Stir a small spoon of harissa or chili flakes into the mint yogurt for a spicy contrast to the rich lamb.