A delicious Greek lamb dish. The tender marinated meat of lamb souvlaki is perfectly complemented by roasted lemon-garlic potatoes. Shave off prep time by using citrus and herbs to dress up pre-cooked potato wedges.
1/4 cup plain yogurt
2 tbsp olive oil
1/2 tsp chopped garlic or to taste
Zest of one lemon
Sprinkling of coarse sea salt
1 lb. baked potato wedges
1/2 bulb fennel, thinly sliced
8 lamb souvlaki kebabs or about 12 lamb spiedini*
Fresh lemon to serve
* Spiedini are lamb skewers, smaller than souvlaki kebabs.
Step 1: Preheat oven to 350°F, or barbecue to medium-high.
Step 2: In a large bowl, mix the yogurt, olive oil, garlic, lemon zest and sea salt. Add the potato wedges and fennel. Mix to coat. Spread in a 9" x 13" baking dish. Place the lamb skewers, spaced apart, on top of the potatoes and fennel. If barbecuing, grill the skewers separately.
Step 3: Roast about 25 minutes, turning the skewers once, until the meat is cooked. Move the skewers to the sides of the pan to expose more potato and broil briefly (watching closely), until the potatoes and meat are browned on top. Serve immediately with a squeeze of fresh lemon.