Lamb Souvlaki, Tzatziki and Grilled Asparagus

I house-sat for a friend in Bethesda recently, and made this the other night as thanks. Served with grilled asparagus, while not a traditional Greek side, it's one of my favorite veggies this time of year.

Serves 4

Lamb Souvlaki

2lbs boneless leg of lamb, trimmed of excess fat and cut into 1.5-inch cubes
Juice of one lemon
3 Tbsp olive oil
1/2 tsp salt
1 tsp ground pepper
1 Tbsp fresh oregano
1-2 cloves garlic (to taste) roughly chopped
1/2 medium white onion, diced small

Combine all ingredients in non-reactive bowl, transfer to a large plastic bag and marinate in fridge 8-24 hours.

When ready to cook:

Chop into quarters 1 large white onion, combine with olive oil, salt, pepper and paprika

Grill lamb and onions together; serve with tzatziki (recipe follows)

1 medium cucumber, peeled, sliced and finely chopped
1/4 tsp salt
1 cup plain yogurt
1 Tbsp olive oil
1 tsp (or more to taste) fresh lemon juice
1 tsp minced fresh dill or oregano
1 tsp minced garlic

Combine ingredients and adjust for seasoning

Grilled Asparagus

1 lb asparagus, flabby ends broken off
Juice of one lemon
1/4 cup olive oil
1 garlic clove minced
salt and pepper to taste

When heating grill, toss asparagus with rest of the ingredients.

Cook on grill while meat rests, until charred, but not soft.

Spritz with lemon juice before serving.