Leg of Lamb Souvlaki

Ingredients:

• 900 g boneless lamb legs, trim off the connective tissue and cut the meat into 4-5 cm pieces.
• 2 shallots, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and chopped
• 2 tablespoons chopped oregano, plus extra for sprinkling
• Juice of 1 lemon
• 1/2 cup olive oil
• 1 cup unflavored yogurt

Preparation:

1. Combine the shallots, garlic, jalapeño, oregano, lemon juice, olive oil, and a pinch of salt in a 4-quart resealable bag. Add the lamb, swirl the bag to coat, and refrigerate for at least 3 hours, but preferably overnight.
2. Preheat a charcoal grill to medium-high heat (if using wooden skewers, soak 12-16 of them in water for at least 20 minutes).
3. Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Cook on the hottest part of the grill for 2 minutes on each side, then move to the cooler half. (If using a grill pan, reduce the heat to medium.)
   
   Cover and cook until the meat reaches an internal temperature of 145°F (63°C), about 4–5 minutes. Sprinkle the souvlaki with oregano and serve with a dollop of Greek yogurt.