Greek Lamb Souvlaki Skewers with Pita and Tzatziki

Method

1. Cut the lamb into equal-sized chunks (about 3 cm) and set aside.
2. In a large bowl, whisk together the olive oil, crushed garlic, lemon juice, oregano, thyme, paprika, cumin, and a good amount of freshly ground pepper. Do not add salt yet. Add the lamb and chopped onions, toss to coat well, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight. If you're around, give it a stir occasionally.
3. While the meat marinates, make the tzatziki. In a blender, combine the olive oil and minced garlic and blend until smooth. Peel the cucumber, remove the seeds, and grate it into a bowl. Season with salt and pepper, let sit for 10 minutes, then squeeze out the excess water using a clean towel. In a bowl, mix the grated cucumber, the garlic-oil mixture, yogurt, red wine vinegar, and a pinch of salt until well combined. Chill in the fridge until serving.
4. If using wooden skewers, cut them to fit your grill or griddle pan and soak them in water for at least 30 minutes to prevent burning. Thread the marinated lamb chunks onto the skewers, leaving a little space between pieces. Season the skewers with salt.
5. Heat a grill, barbecue, or griddle pan over medium-high heat. Cook the lamb skewers for 10-15 minutes, turning occasionally, until cooked to your desired doneness.
6. Meanwhile, preheat the oven to 475°F. Lightly brush the pita breads with olive oil on both sides and sprinkle with salt and oregano. Place them directly on the oven rack or on a baking sheet and bake for 2-3 minutes, until warm and lightly charred. Alternatively, you can grill them on the barbecue for a minute per side.
7. Serve the lamb souvlaki hot with the warm pita bread and chilled tzatziki on the side. Add a Greek salad if you like.