Greek Lamb Souvlaki with a Garlic Yogurt Dip

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Thyme, Fresh
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  2 tbsp Parsley, Fresh
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  1 Lemon Juice, Fresh(47g)
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  2 lbs Ground Lamb
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  1 1 pinch sea salt and ground pepper
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  4 Bread, Pita(240g)
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  1 1 pinch salt
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  1 Cucumber(101g)
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  1 Garlic(3g)
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  0.5 tsp Dill, Fresh
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  1 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  1 1 pinch sea salt to taste
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  1 cup Tomato, Cherry
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  2 tbsp Olives, Black, Canned, Pitted
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  3.5 oz Cheese, Feta, Crumbled
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  1 tsp Vinegar, Red Wine
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  0.5 tsp Oregano, Dried
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  1 1 pinch sea salt to taste

Instructions

1. 1Combine the olive oil, fresh thyme, fresh parsley, dried oregano, fresh garlic, and fresh lemon juice in a bowl; whisk well. Add the ground lamb and mix until evenly coated. Cover and refrigerate for 2–4 hours or overnight.
2. 2Soak wooden skewers in water for 30 minutes. Thread the lamb onto skewers, alternating with pieces of onion and bell pepper, distributing the lamb evenly across all skewers. Sprinkle salt and pepper over each skewer.
3. 3Heat a skillet or griddle over medium-high heat. Cook the lamb skewers for 15–20 minutes, turning once halfway through, until browned and crispy on both sides and no longer pink inside.
4. 4While the lamb cooks, heat a separate griddle over medium heat and brush lightly with olive oil. Cook the pita bread two at a time, flipping once, for 2–3 minutes until lightly warmed and heated through.
5. 5Mince the fresh garlic and combine with the nonfat Greek yogurt, fresh dill, fresh lemon juice, and salt; stir until smooth.
6. 6Combine the cherry tomato, onion, cucumber, black olives, and feta cheese in a bowl. Drizzle with olive oil and red wine vinegar, sprinkle with dried oregano and salt, then toss until well mixed.
7. 7Divide the lamb skewers, warm pita bread, garlic yogurt dip, and cucumber salad evenly into 8 airtight containers while the lamb is still hot.
8. 8Cool to room temperature, seal, and refrigerate for up to 4 days. Reheat the lamb and pita gently over medium heat for 2–3 minutes before serving.