Recipe Friday: Fresko Lamb Souvlaki

Written by Marilyn Hawkes Category: Recipes Issue: November 2016
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Lamb souvlaki from Fresko. Courtesy Kody Harris.After opening 28 restaurants as an executive chef for Thirsty Lion and other corporations, Kody Harris decided it was time to launch her own place. She got out a map, drew a 10-mile circle around her Ahwatukee home and started looking for locations. On November 8, Harris opened Fresko, a Mediterranean restaurant with an emphasis on Greek cuisine. “My parents are Greek immigrants. A lot of these recipes come from my family.” The lamb souvlaki marinade and tzatziki recipe that follow come from Harris’s mother.

Lamb souvlaki

Lamb marinade
Yields 16 skewers
3 lbs. leg of lamb, cut into 1-inch cubes
½ cup extra virgin olive oil
1 cup lemon juice (approx. 4 lemons)
2 tbsp. fresh garlic, chopped
1 tbsp. oregano, dried
2 tsp. basil, dried
1 ½ tsp. kosher salt
1 ½ tsp. black pepper
1 tbsp. Aleppo pepper flakes

Trim and cut lamb into cubes. Place remainder of ingredients in bowl and mix well. Place lamb in marinade and marinate for eight hours minimum. Place 4 oz. of lamb on each 6–inch wooden skewer. Place lamb skewers on grill and cook until done and slightly charred, about 5-6 minutes.

Tzatziki sauce
Yields 1 quart
3 cups Greek yogurt, plain
3 tbsp. fresh dill, chopped
2 tsp. red wine vinegar
½ lb. cucumbers, peeled, grated, drained
1 tsp. kosher salt
1 tsp. black pepper

Peel and grate/shred cucumbers, squeezing all the liquid out of shredded cucumber until almost dry. In large mixing bowl, place yogurt, dill, garlic, red wine vinegar and shredded cucumbers. Mix well. Season with salt and pepper.

For each pita:
1 pita
1 oz. tzatziki sauce
1 oz. Roma tomatoes, diced
½ oz. red onion, julienned
1 oz. feta cheese

To assemble:
Place pita in skillet to warm, then take out and spread tzatziki sauce on pita. De-skewer lamb and place in middle of pita. Cover lamb with tomatoes, onions and feta. Fold top side of pita over ingredients and place pick in the middle.

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