Didn't qualify for the Olympic team? Don't sweat it! You can still eat like you're in Athens. This dish, created by Jim Botsacos, executive chef at New York City's Molyvos restaurant, is a winner. It offers vitamins C and B6 and folate. Plus, you'll set the record for quickest grilling time. For dessert, we suggest a victory lap around the picnic table.

Ingredients

　　2 tbsp extra-virgin olive oil

　　1 tbsp chopped fresh garlic

　　1 1/2 tsp oregano

　　3/4 tsp freshly ground black pepper

　　3/8 tsp kosher salt

　　3/4 lb lamb, cut from the leg into 12 equal-sized cubes

　　2 yellow bell peppers, cored and cut into 1-inch strips

　　1 red onion, cut into 8 pieces

　　16 cherry tomatoes

　　Vegetable-oil cooking spray

　　4 whole-wheat pitas

Yogurt-Garlic Sauce

　　1 fresh tbsp lemon juice

　　3/4 cup nonfat Greek-style yogurt (such as Total brand)

　　1 tsp chopped fresh garlic

　　For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.

Nutrition Per Serving

　　18.5 g fat (5.5 g saturated fat)

　　46 g carbohydrates

　　30 g protein

　　8 g fiber

　　#### Nutritional analysis provided by Self