Grilled Lamb Souvlaki with Tzatziki
Charred, lemony lamb comes off the grill still pink at the center, ready for cool tzatziki and warm, blistered pita.
By Steven Russell
Greek
Charred, lemony lamb comes off the grill still pink at the center, ready for cool tzatziki and warm, blistered pita.
Souvlaki is proof that simple, direct cooking wins. Cubes of lamb marinated in nothing more than lemon, garlic, oregano, and good olive oil, threaded onto skewers, and grilled hard and fast. There is no sauce to reduce and no long braise. The whole dish lives on the char and the quality of the meat.
The technique that makes or breaks it is heat. You want the hottest grill you can build so the outside chars and crusts before the inside overcooks. That contrast, a smoky, crisp exterior against a medium, juicy center, is the entire point. A cooler grill just gray-steams the lamb and dries it out.
Everything cool and fresh comes from the tzatziki: thick Greek yogurt, grated cucumber squeezed properly dry, garlic, lemon, and dill. Squeezing the cucumber matters more than people think, because the water it holds will thin the sauce into something watery instead of the creamy, tangy foil the hot lamb deserves. Char the pita for a few seconds a side and you have the whole plate.
Whisk together the olive oil, half the lemon juice, half the garlic, and the oregano, then add the cubed lamb and marinate it for at least 2 hours.
Why The acid and garlic season the meat through and the oil helps it char. Longer, up to overnight, only deepens the flavor.Combine the Greek yogurt, grated cucumber, remaining garlic, remaining lemon juice, and dill for the tzatziki, then chill it.
Why Resting cold lets the flavors meld and firms up the sauce. Be sure the cucumber is squeezed dry first or it will turn watery.
Thread the marinated lamb onto the skewers, leaving a little space between the cubes.
Why Small gaps let the heat reach all sides so every piece chars instead of steaming against its neighbor.Grill the skewers over the highest heat you have for 8 to 10 minutes, turning, until charred outside and still medium inside.
Why High heat crusts the surface fast before the center overcooks. This char is the flavor of souvlaki.Grill the pita briefly on both sides until charred in spots and warmed through.
Why A quick char makes the bread pliable and smoky, the right vehicle for the lamb and tzatziki.Serve the skewers with the chilled tzatziki and warm pita.
Why The cool, tangy yogurt against the hot, charred lamb is the contrast the whole dish is built on.
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