Greek Smoked Lamb Souvlaki

Savor the depth of Greek flavors with this souvlaki made with smoked lamb. The marinade infuses the lamb with flavors of the Mediterranean, and the slow smoking gives each succulent bite a delightful smokiness.

Ingredients:

• 2 lbs lamb, cubed
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

To make the marinade, combine the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper in a bowl

Make sure all of the lamb cubes are well coated before adding them to the marinade

For at least two hours or overnight, cover and refrigerate

Use your favorite smoking wood chips to preheat your smoker to 225F 107C

Put marinated lamb cubes on skewers that have been soaked

After putting the skewers on the smoker grates, smoke the lamb for one and a half to two hours, or until it is cooked to your preferred doneness

To ensure even cooking, turn the skewers from time to time

When finished, take it out of the smoker and give it a few minutes to rest before serving

Accompany with your preferred Greek salad, pita bread, and tzatziki sauce