Cyprus Lamb Souvla

Recipe - Cyprus Lamb Souvla
Marinade:
1/4 cup fresh oregano.
1/2 cup fresh rosemary.
1/4 cup fresh thyme.
2 heads of garlic.
4 tsp salt.
4 tsp black pepper.
1/2 cup Greek oil.
Blend into a paste.
Cut 3kg of lamb into fist-size pieces.
Mix with marinade.
Refrigerate overnight.
Directions:
Skewer meat on rotisserie kebab wheel.
Grill for 90 min at 375F.
Before serving, squeeze 2 grilled lemons onto the lamb.
Tzatziki dip:
Grate 4 garlic cloves.
Grate the zest off one lemon.
Juice one lemon.
1/2 cup minced fresh dill.
Grate 1/2 fresh English cucumber.
2 tsp salt.
350g Greek yogurt.
Refrigerate before serving.
Greek salad:
1 sliced medium red onion.
Diced fresh cucumber.
Diced tomatoes.
Kalamata olives.
Feta cheese.
Dressing:
2 tsp dry oregano.
2tsp salt.
Juice 1/2 lemon.
1/4 Greek oil.
Crispy potatoes.
Peel medium size white potatoes.
Cut potatoes in half.
Boil for 15 min in salted water.
Seasoning:
- fresh thyme leaves.
- 2 tsp dry oregano.
- 2 tsp garlic powder.
- 2 tsp salt.
- 1/8 oil.
Pour the mix on the potatoes.
Shake potatoes to develop starch slurry.
Grill on indirect heat for 1h at 375F.