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.
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Make wraps withpita breador plates withlemon riceorGreek lemon potatoes.
That is not the reaction anybody has at Maccers!
So, make this for your next gathering or marinade it today to serve for dinner tomorrow.
Lets bring a little bit of Greece to your table!
Beautifully tender and juicy, especially after marinating, with great lamb flavour.
Its readily available at grocery stores and butchers here in Australia.
Lamb cutlets I personally wouldnt use pricey lamb cutlets too expensive!
Chicken Seeherefor the Chicken Souvlaki recipe.
LAMB SOUVLAKIMarinade
Next, heres what you need for the marinade.
Lemon We use both the zest and juice.
The zest adds great lemon flavour whereas the juice adds tang and plays a part in tenderising the meat.
White wine vinegar Gives the meat tenderising another helping hand.
Its less harsh than lemon juice.
Another excellent meat marinade tenderiser.
Garlic and dried oregano Two Greek favourites!
We use a good, bold amount of both.
Bay leaves For even more flavour.
I like using fresh because you’re free to crush them in your hand to release flavour.
Dried bay leaves can be used too but dont crush them because theyll disintegrate.
Salt To season the meat inside.
24 hours is ideal.
Trimexcess fat and cut the lamb into meaty 2.5cm / 1 cubes.
Marinate Mix the marinade in a bowl then mix in the lamb.
Refrigerate for at least 12 hours, up to 24 hours.
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This is tenderising in action!
The marinated meat can also be frozen and cooked at a later date directions in the recipe card.
I usually make 12 skewers with 3 to 4 pieces on each.
The lamb pieces should have a great sear on them, and be blushing pink inside for medium rare.
(Of course Ill pop it in the recipe for you!)
Or, other Greek sides such asGreek Risoni SaladorGreek Lemon Potatoes.
Youll see me demonstrate this in the video too.
I know, shocking.
Gosh, even Im surprised how many Greek recipes Ive done over the years!
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