Greek Lamb Souvlaki with a Garlic Yogurt Dip



Souvlaki Skewers:
¼ cup (4 tablespoons) Olive Oil
2 tablespoons fresh thyme, coarsely chopped (or 1 teaspoon dried thyme)
2 tablespoons parsley, coarsley chopped
1 teaspoon dried oregano
2 cloves garlic, crushed
Juice of 1 lemon
1kg | 2lbs lean lamb, diced into 1½-inch cubes
1 red onion, cut into 1½ inch pieces
1 red capsicum, bell pepper, cut into 1½ inch pieces
8 – 10 wooden (or metal) skewers
Sea Salt and ground pepper

4 small pita bread, halved (or 8 small Tortillas)
1 tablespoon olive oil
sprinkle of salt

Garlic Yogurt Sauce: *See Notes
½ cucumber, finely grated
1 clove garlic, crushed
½ teaspoon dried dill
1 cup fat free Greek Yogurt
Drizzle of lemon juice
Sea salt to taste

Greek Side Salad:
1 cup Cherry Tomatoes
1 red onion, thinly sliced
1 cucumber, sliced
2 tablespoons Kalamata olives, pitted and sliced
100g | 3½oz Feta cheese, reduced fat
1 tablespoon olive oil
1 teaspoon red wine vinegar (adjust to your tastes)
½ teaspoon dried oregano
Sea salt to taste