Ingredients

• 1½ pounds boneless leg of lab, or top round
• 1 cup Greek yogurt
• ¼ cup olive oil, plus additional for preparing the grill grates
• 1 teaspoon lemon zest, 1 lemon
• 2 Tablespoons Lemon juice, 2 lemons
• 3 cloves garlic, minced
• 1 Tablespoon fresh rosemary, chopped
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 medium red onion, cut into 1 inch pieces

Instructions

1. Combine the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper in a medium bowl and stir to combine.
2. Cut the lamb into 1½ to 2 inch cubes and trim any fat, gristle, or silver skin. Place the lamb in a large resealable plastic bag or glass container and pour the marinade over top. Stir until the meat is well coated then seal the bag and refrigerate for at least 1 hour, up to 1 day.
3. Thread the meat loosely onto skewers alternating with pieces of red onion.
4. Thoroughly clean your grill grates then brush or wipe with olive oil then set to medium high and allow to preheat for around 5 minutes. Place the skewers on the grill and cook for around 8 minutes, turning occasionally.
5. Transfer the cooked skewers to a platter and let rest for about 5 minutes then serve warm with tzatziki sauce, warm pita bread, chopped cucumber, lettuce, and tomatoes.