Greek Lamb Souvlaki with a Garlic Yogurt Dip

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  Olive oil(60g)

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

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  Thyme, Fresh(30g)
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  Parsley, Fresh(30g)
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  Oregano, Dried(5g)
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  Garlic(120g)
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  Lemon Juice, Fresh
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  Ground Lamb(907g)
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  Yellow Onion
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  Bell Pepper
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  1 pinch sea salt and ground pepper
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  Bread, Pita
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  Olive oil(15g)

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

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  1 pinch salt
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  Cucumber
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  Garlic(60g)
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  Dill, Fresh(3g)
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  Greek Yogurt (Nonfat)(240g)

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

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  Lemon Juice, Fresh
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  1 pinch sea salt to taste
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  Tomato, Cherry(240g)
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  Yellow Onion
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  Cucumber
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  Olives, Black, Canned, Pitted(30g)
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  Cheese, Feta, Crumbled(99g)
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  Olive oil(15g)

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

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  Vinegar, Red Wine(5g)
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  Oregano, Dried(3g)
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  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 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 cooked through (no longer pink inside).
4. 4While the lamb cooks, heat a separate griddle or skillet over medium heat and brush lightly with olive oil. Cook the pita bread two at a time, flipping once, for 2–3 minutes until heated through and lightly warmed.
5. 5Mince the fresh garlic and combine with the nonfat Greek yogurt, fresh dill, fresh lemon juice, and salt to taste; stir until smooth. Set the garlic yogurt dip aside.
6. 6In a bowl, combine the cherry tomato, onion, cucumber, black olives, and feta cheese. Drizzle with olive oil and red wine vinegar, sprinkle with dried oregano, and toss until well mixed.
7. 7Divide the lamb skewers, warm pita bread, garlic yogurt dip, and cucumber salad evenly into 8 meal prep containers while the lamb is still hot.
8. 8Cool to room temperature, then seal and refrigerate for up to 4 days. Reheat the lamb and pita gently over medium heat for 2–3 minutes before serving.