Greek Lamb Souvlaki with Whipped Feta & Grilled Lemon Vegetables

Ingredients

• 14 oz lamb shoulder, cubed, 1 1/2-inch pieces, patted dry
• 4 tbsp Greek olive oil, divided
• 3 tbsp fresh lemon juice, from 1 large lemon
• 4 cloves garlic, minced, divided
• 2 tsp dried oregano, crushed between fingers
• 1 tbsp red wine vinegar
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup feta cheese, crumbled, full-fat, room temperature
• 1/4 cup Greek yogurt, plain, full-fat
• 1 tbsp fresh dill, chopped
• 1/2 tsp lemon zest
• 1 medium zucchini, halved lengthwise
• 1 medium red bell pepper, quartered
• 1 whole lemon, halved for grilling
• 1 cup bulgur wheat, uncooked
• 1 3/4 cup vegetable broth, hot
• 1/4 cup Kalamata olives, pitted, optional garnish

Instructions

1. 1

   Combine 3 tbsp olive oil, lemon juice, 3 minced garlic cloves, oregano, vinegar, salt, and pepper in a bowl. Add lamb cubes and toss to coat evenly. Marinate for 30 minutes.

2. 2

   While lamb marinates, prepare whipped feta: blend crumbled feta, yogurt, remaining 1 minced garlic clove, dill, lemon zest, and 1 tbsp olive oil until creamy. Season with salt and pepper. Transfer to serving bowl.