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When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this version to be utterly addictive; moist and tender with just the right amount of spice. Serve these skewers on platters with tzatziki, or in pitas with chopped tomato and onion.

1 pound ground lamb
2 tablespoons grated onion
3 cloves garlic, peeled and grated
1/4 teaspoon nutmeg
1 teaspoon oregano
1 teaspoon cayenne pepper
sea salt and freshly ground black pepper
1/2 cup Greek yogurt

Mix together lamb through pepper and stir in yogurt until well incorporated.

Mold 1/4 cup of meat mixture onto each of eight skewers and brush or spray with olive oil.

Grill or saute over medium-high heat for 8-10 minutes, turning frequently.

Serves 4