Big City Souvlaki
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
1 tablespoon 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 large egg
Mix together lamb through pepper and stir in egg until well incorporated.
Mold 1/4 cup of…
