Okay, so are we ready for some Easter eats?
Because believe it or not, Easter is THIS Sunday, meaning it’s time we talk all things Easter. Think brunch, dinner and dessert. YESS.
Clearly, I am so ready. Also, I am so ready for a spring break, but I mean aren’t we all? I always, always associate Easter with Spring Break, maybe it’s why I love Easter? This year, it’s totally just not happening for me. But you guys, I have to say I am totally jealous of my two brothers and cousin out in LA enjoying the sunshine, lazy pool days and bottomless mimosas. I mean, come on?
Not only that, but they were completely cruel by sending me snapchats of their sunny LA brunch, followed by their chill time at the pool. All while I was waiting to get my wisdom teeth pulled back in FREEZING Colorado. Not cool.
Oh and speaking of my wisdom teeth, so far, so good. Everything went really well on Saturday. On Sunday I felt a little pain, but nothing too horrible. Eating hasn’t really been all that awesome, kind hurts to move my jaw, but I guess that’s to be expected. The dentist said my chipmunk cheeks will probably come later today or tomorrow afternoon, so I have that to look forward to. Other than that, it wasn’t HORRIBLE. I have to say, I was pretty nervous. A lot of you left comments saying it was going to be kind of brutal, and then my cousin text me like five minutes before they shot me up with Novocaine that it was the worst experience of her life! Definitely not the worst experience of my life, at least not so far. Glad it hasn’t been too bad, but fingers crossed that it stays that way through the week. ?
Oh and yes, I have been completely eating all the ice cream (ok and yogurt, smoothies, ricotta cheese with honey and basically anything super soft other than soup – just not feeling the soup) …while huddled next to my heater. It’s sunny here, but still cold and snowy. You see, apparently my little Colorado mountain town sooo did not get the spring memo…
Anyway, back to Easter, and more specifically these Greek Lamb Souvlaki Plates!!! I’m going to be honest, for the longest time I thought lamb was totally weird. It was just not meat that was ever really presented to us. My mom can be super smart and she can be right about a lot of things, but her palate is most definitely NOT the most advanced.
I mean, hello?? Lamb gyros? Slow roasted lamb?? Honey baked ham??? All good things that luckily I have now been able to turn her on to. Honestly, it’s pretty cool seeing her truly enjoy something she wouldn’t normally have chosen to eat. Like the concept of sweet and savory dishes, and this lamb Souvlaki, and this ham, and this pot roast, and lamb tikka, and well, the list goes on…
Lamb Souvlaki is the perfect Easter dinner, whether you’re feeding a crowd or simply feeding your family. I love that lamb is so easy to prepare yet still tastes so incredible. I marinated mine in olive oil, lemon juice, garlic, paprika and oregano and then grilled it to perfection. It’s also a fun food, because well, skewered food is just fun. Actually, I think all Greek food is pretty fun. It’s probably because I associate Greek food with vibrant colors, the blue ocean and warm temps…maybe not all that logical, but you know nothing in my head is really all that logical.
So that’s the lamb, but this recipe is for Greek PLATES. Meaning not only is there delicious lamb, but there is also the most epic Avocado Tzatziki and um, oregano roasted potatoes, and umm hummus + feta + pita chips.
Yes, yes and yesss!
Lets start with the Avocado Tzatziki. I love all things Tzatziki, but if there was ever anything I would change about Tzatziki it would be the cucumber. I am not the hugest fan of cucumbers. Don’t get me wrong, they have their place, and I do LIKE them, but they don’t make my Tzatziki KILLER. So I kind of just thought, “hmmm, I really want some avocado, and hmm, I’m going to use it in place of the cucumbers in my Tzatziki, and hmmm, that kind of sounds awesome”. So I went with it, and now I have an even greater love for Tzatziki…didn’t think that was even possible, but it is and I am pumped.
Bottom line: avocado makes all things better. ? truth
The rest of these plates are pretty simple. The potatoes are an absolute must…but really, when are potatoes not a must?!? I cut them into wedges and then roasted them with olive oil salt, pepper and oregano.
Simple and THE BEST.
Other key players in these plates:
…cucumbers + tomatoes + pickled red onions for crunch, color and veggies.
…hummus, of course.
…pita chips, because you can’t do Greek without pita or pita chips. 🙂
So you see?? these plates are kind of perfect. Make them for Easter this Sunday and then make them again from now through the summer for an easy dinner and even better leftovers…aka giant ass greek salads!!
Oh and lastly, this meal is great because everything can be prepped before hand, thus making entertaining easy! Have the lamb marinating in the fridge, the potatoes roasted and the Tzatziki and hummus prepped and ready. Then just grill the lamb and heat the potatoes before serving. Stressless entertaining. Done and DONE.
Greek Lamb Souvlaki Plates with Avocado Tzatziki.
- 1 1/2 pounds lamb cut into 1 inch pieces
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 4 cloves garlic minced or grated
- 2 tablespoons fresh oregano chopped
- 1 tablespoon smoked paprika
- 1 teaspoon salt + pepper
- 1 1/2 pounds potatoes
- 2 tablespoons olive oil
- salt + pepper to taste
- 1-2 tablespoons fresh oregano chopped
- 1 cup plain full-fat Greek yogurt
- 1 clove garlic minced or grated
- 1 tablespoon fresh dill chopped
- 1 tablespoon olive oil
- juice of half a lemon
- salt + pepper to taste
- 1 ripe but firm avocado, diced
- pinch of crushed red pepper flakes
For the Plates
- hummus + pita
- feta cheese
- fresh mint + dill
- cucumbers + pickled red onions + tomatoes
In a large gallon size zip-top bag, combine the ingredients for the lamb and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
Meanwhile, preheat the oven to 425 degrees F.
Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. During the last 5 minutes of cooking, add the oregano and toss well. You want the potatoes to be tender, but crisp on the outside.
Set your grill, grill pan or skillet to medium-high heat. Thread lamb pieces onto skewers. Discard marinade.
Grill lamb until lightly charred and cooked to your liking, turning skewers occasionally throughout cooking, about 8 to 10 minutes total. Cooking time will vary depending on the thickness of your lamb and your desired doneness. Transfer skewers to plate.
To assemble the plates, add a couple lamb skewers and potatoes to each plate. Serve with cucumbers, pickled red onions, feta cheese, hummus and avocado tzatziki (recipe below). EAT!
Combine all the ingredients except the avocado in a bowl and mix well. If not serving right away, keep covered in the fridge. When ready to serve, stir in the avocado. The Tzatziki will keep 2-3 days in the fridge. My avocado stayed pretty green due to the lemon juice.
Now, who’s ready to plan that Easter meal? DO IT…oh and Happy Monday!