Hibachi Souvlaki with Cucumber-Yogurt
The first apartment I rented in New Orleans was a summer sublet with a tiny balcony, just big enough for a hibachi grill. This sandwich, a beloved Greek specialty, was one I loved to make when I had friends over. We’d drink a bottle of chilled retsina and dream of being in a café looking up at the Acropolis. If you don’t feel like firing up a grill, these skewers can be cooked in a grill pan or under the broiler. You can also make skewers of diced chicken (breast or thigh meat). Just grill a few minutes less, so the leaner meat doesn’t dry out.
Recipe information
Yield
makes 4 sandwiches
Ingredients
Lamb Skewers
Cucumber-Yogurt Sauce
To Assemble
Preparation
Lamb Skewers
Step 1
Mix the oil, garlic, cumin, red pepper, and rosemary in a medium bowl. Add the lamb and use your fingers to turn the dice in the seasonings until they’re evenly coated. Marinate in the refrigerator for at least 15 minutes, or up to 8 hours. When ready to cook, divide the lamb in 4 even portions and place on the 4 skewers. Salt lightly. Grill over hot coals or broil, turning to cook evenly, about 5 minutes for medium-rare.
Cucumber-Yogurt Sauce
Step 2
Combine the yogurt, cucumber, garlic, mint, and olive oil in a medium bowl and season with salt and pepper; refrigerate until needed.
To Assemble
Step 3
When lamb is cooked, throw pita bread on the grill to warm and soften. Place one skewer on each piece of bread and remove skewer from meat. Top with onions, tomatoes, and the Cucumber-Yogurt Sauce.
