Grilled Boneless Cutlets in Greek

Greek cuisine, simple and sophisticated at the same time, is unthinkable without lamb, as well as lemons, olive oil, feta and tzatziki sauce. When all of these products are combined, amazing dishes are created - bright, juicy and very summery.

Ingredients

• 8 cutlets with lamb bone
• juice of 2 lemons
• 1/4 cup olive oil
• 2-3 cloves of garlic
• 4 sprigs of oregano or 1 tsp dried oregano
• 8-10 sprigs of thyme
• 1 bay leaf
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 3-4 tomatoes
• 2 large bell peppers
• 200 g feta
• lemon
• pitas
• 1 long cucumber
• 1 cup thick yogurt
• 1/2 cup thick sour cream
• 3 cloves of garlic
• 1-2 tsp lemon juice
• 1 tbsp. l. extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Squeeze lemon juice into a small bowl. Add olive oil and beat until emulsified.
2. Peel the garlic and chop finely. Separate the thyme and oregano leaves from the stems and chop coarsely. Add herbs, garlic, bay leaf, salt and pepper to the marinade, mix. Leave it on for 10 minutes.
3. Peel the cutlets. Place the patties in a container and pour over the marinade. Make sure that the marinade covers the meat on all sides. Leave to marinate for 2 hours at room temperature or refrigerate for 4-6 hours.
4. For tzatziki, cut the cucumber in half and scoop out the seeds with a spoon. Grate the cucumber on a fine grater and squeeze out excess liquid with your hands. Add chopped garlic, yogurt, sour cream, and olive oil. Pour in lemon juice, salt, pepper and stir. Refrigerate before serving.
5. To serve, place 4 sliced ​​tomatoes, peeled and stripped bell peppers, feta cubes and lemon wedges on a platter.
6. Light the coals and wait until they are covered with light ash. Shake the marinade off the cutlets and place on the wire rack. Fry for 5-6 minutes. from each side. Heat the pits on a wire rack nearby. Transfer the patties and pita bread to the vegetable platter and serve with the tzatziki.