Greek Lamb Souvlaki

Ingredients

• 2 lb. leg of lamb
• Olive oil or non-stick grill spray for brushing or spraying the grill
• 1/4 cup extra virgin olive oil
• 3 T fresh-squeezed lemon juice
• 1 tsp. dried Greek Oregano
• 1 tsp. garlic powder or dried granulated garlic
• Salt and fresh ground pepper to taste

Directions

1. Start with 2 pounds leg of lamb, trimming away most of the fat if you like. If the piece is already fairly lean, you may be able to begin with a bit less than 2 pounds.
2. Cut the lamb into cubes that are just over 1 inch square.
3. In a bowl, whisk the olive oil, lemon juice, dried Greek Oregano, and granulated garlic or garlic powder until the marinade is blended.
4. Place the lamb pieces in a Ziploc bag, or in a plastic container with a snap-tight lid, and pour in the marinade.
5. Refrigerate the lamb in the marinade for at least 4 hours; leaving it there all day is fine too.
6. Pour the lamb and marinade into a colander set in the sink so the marinade can drain away. While the grill heats to medium-high heat, let the lamb sit out and lose its refrigerator chill.
7. Slide the lamb cubes onto skewers. If you are not using blade-style skewers or double skewers for kabobs, press the pieces close together so they do not twist when you turn them on the grill.
8. Set the skewers on the grill and turn them every 2-3 minutes, letting the meat pick up good grill marks as it cooks.
9. Grill the lamb for about 8 minutes for medium rare, or 9-10 minutes for medium, being careful not to take it too far.
10. Sprinkle the cooked lamb with a little salt and fresh-ground black pepper, then serve it hot.
11. Souvlaki is especially good with The World's Best Tzatziki Sauce.