Greek Lamb Souvlaki

Instructions

1. Prepare the marinade
   In a large bowl, combine olive oil, minced garlic, lemon juice, red wine vinegar, oregano, thyme, cumin, salt, and pepper. Whisk thoroughly until well combined.
2. Marinate the lamb
   Add the cubed lamb to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, turning occasionally to ensure even marination.
3. Prepare the skewers
   Remove the lamb from the refrigerator 30 minutes before cooking to bring to room temperature. Thread the marinated lamb pieces onto the soaked wooden skewers, alternating with pieces of red onion and bell pepper.
4. Preheat the grill
   Preheat a gas or charcoal grill to medium-high heat (about 400°F/200°C). Oil the grates lightly to prevent sticking.
5. Grill the souvlaki
   Place the skewers on the preheated grill. Cook for 10-15 minutes, turning every 3-4 minutes to ensure even cooking and a nice char on all sides. The lamb should be medium-rare to medium (internal temperature of 145°F-160°F).
6. Rest the meat
   Transfer the cooked skewers to a clean plate and cover loosely with aluminum foil. Let rest for 5 minutes to allow the juices to redistribute throughout the meat.
7. Warm the pita bread
   While the meat rests, lightly brush the pita breads with olive oil and warm them on the grill for about 30 seconds per side until soft and slightly charred.
8. Serve
   Serve the lamb souvlaki skewers with warm pita bread and tzatziki sauce on the side. Optionally, garnish with fresh herbs, lemon wedges, and a sprinkle of crumbled feta cheese.