Greek · intermediate
Greek Garlic Yogurt Marinated Lamb Souvlaki Skillet
Tender cubed lamb marinated in garlic, lemon, dried oregano, and thick yogurt, seared in a hot skillet with sweet bell peppers and charred red onions.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, dried oregano, half the salt, and black pepper.
- 02
Add the cubed lamb to the marinade, mixing until every piece is evenly coated, then let stand at room temperature for 15 minutes.
- 03
Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat until shimmeringly hot.
- 04
Add the sliced bell peppers and red onion wedges, season with remaining salt, and sear for 5 minutes until soft with charred edges, then transfer to a plate.
- 05
Add the remaining olive oil to the same hot skillet and add the marinated lamb in a single layer, discarding excess bowl marinade.
- 06
Sear the lamb for 6 to 8 minutes, turning occasionally until deep brown crusts form and the meat reaches an internal temperature of 63C, then toss with the charred vegetables and serve hot.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing Marinated Meat
Cooking yogurt-marinated protein in a preheated heavy skillet to quickly build a flavorful brown crust while keeping the interior juicy.
Notes from the kitchen
- Do not crowd the skillet when searing the lamb so the meat browns rather than steams.
- Ensure the skillet is thoroughly hot before adding the marinated meat to achieve high-heat caramelization.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.