Lamb Souvlaki
Lamb Souvlaki skewers are Greek kebabs with bold garlic-lemon-oregano flavour. Sensational flavours for lamb! The smell when they hit the grill are to-die-for. Make wraps with pita bread or plates with lemon rice or Greek lemon potatoes.
Ingredients :
- 1.2 kg/ 2.4 lb boneless lamb leg , fat trimmed, cut into 2.5cm/1” cubes
- 1 tsp cooking / kosher salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil
- 8 – 12 skewers , wooden or bamboo
- 5 garlic cloves , finely minced
- 5 tbsp lemon juice
- 2 tsp lemon zest
- 2 tsp dried oregano
- 3 fresh bay leaves , crushed in hand
- 1/3 cup white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp cooking / kosher salt
Directions :
- Mix marinade ingredients in a bowl. Add lamb and toss to coat.
- Marinate in fridge for 12 – 24 hours.
- Skewer – Remove meat from marinade and thread 3 to 4 pieces on each to make 12 skewers, or 5 to make 8 larger skewers (pictured in post).
- Sprinkle the meat with the salt and pepper. (This really makes a difference to the finished dish, better than just in the marinade).
- Cook – Heat 1 tbsp olive oil in a large non-stick pan over high heat. Cook half the skewers for 3 minutes, turn then cook the other side for 3 minutes until nicely seared (target internal temp 60°C/140°F for medium rare, optimum juiciness).
- Transfer to a plate and loosely cover with foil to keep warm while you cook the remaining skewers.
- Soak skewers – Soak wood/bamboo skewers in water for 30 minutes if planning to cook on the BBQ (prevents burning). My skewers are 18cm/7” which fit in a pan (stove cooking).
- Preheat BBQ to medium high. Flat iron hot plate is safer for wooden skewers (so they don't catch fire) else use metal skewers on the grill side.
- Skewer, oil & season – Skewer per above. Drizzle with the oil (so it doesn't stick to the BBQ) then sprinkle both sides with the salt and pepper.
- BBQ cook for 3 minutes on each side.
