Ingredients
Scale
- 1.5 lb lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 12 spanakopita triangles (or filling for phyllo)
- 2 cups roasted lemon potatoes, cubed
- 1 cup tzatziki sauce
- 2 cups Greek salad (diced tomatoes, cucumber, red onion, olives, feta, oregano)
- Olives and lemon wedges for garnish
- Fresh parsley for finishing
Instructions
- Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss lamb cubes to coat and marinate 2–4 hours.
- Preheat grill to medium-high. Thread lamb onto skewers and grill 6–8 minutes, turning until browned and cooked to medium.
- Bake or warm spanakopita triangles according to package directions until golden and crisp.
- Toss Greek salad ingredients with a light olive oil drizzle and oregano.
- Roast lemon potatoes until crispy and caramelized, about 25–30 minutes.
- Arrange on a platter with tzatziki, olives, feta, and lemon wedges. Garnish with parsley and serve family-style.
Notes
- Marinate lamb 2–4 hours for deeper flavor.
- You can grill the potatoes alongside the lamb for a coordinated finish.
- Using store-bought spanakopita keeps prep quick for movie night.
- Let meat rest 5 minutes before slicing or serving from skewers.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Method: Grilling, assembly
- Cuisine: Greek
- Diet: Mediterranean
Nutrition
- Serving Size: 1 plate (approx 350 g)
- Calories: 520 Kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 110 mg
