Roasted Lemon Garlic Potatoes With Lamb Souvlaki

• 14 cup plain yogurt
• 2 tablespoons olive oil
• 2 -3 minced garlic cloves
• 1 lemon, zest of
• 1 teaspoon dried oregano
• 1 dash salt
• 1 lb potato, wedges (from the deli counter at the grocery store, preferably baked)
• 12 fennel bulb, thinly sliced
• 1 lb lamb stew meat (you can use 8 lamb souvlaki kebabs)
• fresh lemon (to garnish)

1. Preheat oven to 350F.
2. In a large bowl mix yogurt, olive oil, garlic, lemon zest, oregano and salt.
3. Add potato wedges and Fennel.
4. Mix to coat.
5. Spread in a 9 x 13 pan.
6. Place the lamb skewers on top.
7. evenly space apart.
8. Roast 25 minute Turn meat once and try to stir up unexposed vegetables.
9. Move meat to one side and broil briefly to brown top.
10. Serve garnished with fresh Lemon.

yogurt, olive oil, garlic, lemon, oregano, salt, potato, fennel bulb, lamb stew meat, fresh lemon

Taken from www.food.com/recipe/roasted-lemon-garlic-potatoes-with-lamb-souvlaki-263122 (may not work)