Akoumia with Lemon and Garlic Sauce

Ingredients

• 1.5 kg (3.3 lbs) lamb or goat meat, cut into chunks 1.5 kg (3.3 lbs) lamb or goat meat, cut into chunks
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Juice of 2 lemons Juice of 2 lemons
• 6 cloves of garlic, minced 6 cloves of garlic, minced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60g) Greek yogurt 1/4 cup (60g) Greek yogurt

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 3g (Sugars: 1g)
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Mix well.
2. 2.
   Add the lamb or goat meat to the marinade and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill or barbecue to medium-high heat.
4. 4.
   Remove the meat from the marinade and thread it onto skewers.
5. 5.
   Grill the meat for about 10-12 minutes, turning occasionally, until it is cooked to your desired level of doneness.
6. 6.
   While the meat is grilling, prepare the lemon and garlic sauce. In a small bowl, whisk together the lemon juice, minced garlic, olive oil, Greek yogurt, salt, and pepper until well combined.
7. 7.
   Once the meat is cooked, remove it from the skewers and transfer it to a serving platter.
8. 8.
   Drizzle the lemon and garlic sauce over the meat, or serve it on the side as a dipping sauce.
9. 9.
   Garnish with fresh herbs, if desired, and serve hot.

Treat your ingredients with care...

• Greek yogurt — If you prefer a dairy-free version, you can omit the Greek yogurt from the sauce. The sauce will still be delicious and tangy without it.

Tips & Tricks

• For an extra burst of flavor, add some lemon zest to the marinade.
• If you don't have access to a grill or barbecue, you can also cook the meat in the oven at 180°C (350°F) for approximately 25-30 minutes.
• Serve Akoumia with a side of Greek salad and warm pita bread for a complete meal.

Serving advice

Akoumia is best served hot, straight off the grill. Serve it on a platter with the lemon and garlic sauce drizzled over the meat or on the side as a dipping sauce. Garnish with fresh herbs, such as parsley or mint, for an added touch of freshness.

Presentation advice

Arrange the grilled meat on a platter, placing the skewers in a neat and organized manner. Drizzle the lemon and garlic sauce over the meat, allowing it to cascade down the sides. Garnish with fresh herbs and lemon wedges for an appealing and vibrant presentation.