Lunch

Lamb Souvlaki

Name: Lamb Souvlaki
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 ⅕ kg/ 2.4 lb boneless lamb leg (, fat trimmed, cut into 2.5cm/1” cubes, ~900g / 1.8lb after trimming, Note 1); 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, or 2 dried kept whole); 1/3 cup white wine vinegar; 3 tbsp extra virgin olive oil; 1 tsp cooking / kosher salt; 4 - 6 pita bread; 1 batch tzatziki; Greek salad (chop small for stuffing or shredded lettuce and tomato slices); Greek lemon rice (to make plates instead of wraps)

12 servings

portions

20 minutes

temps actif

30 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 ⅕ kg/ 2.4 lb boneless lamb leg (, fat trimmed, cut into 2.5cm/1” cubes, ~900g / 1.8lb after trimming, Note 1)

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, or 2 dried kept whole)

1/3 cup white wine vinegar

3 tbsp extra virgin olive oil

1 tsp cooking / kosher salt

4 - 6 pita bread

1 batch tzatziki

Greek salad (chop small for stuffing or shredded lettuce and tomato slices)

Greek lemon rice (to make plates instead of wraps)

Instructions

Marinate lamb:

Mix marinade ingredients in a bowl. Add lamb and toss to coat.

Marinate in fridge for 12 - 24 hours.

Skewer & cook:

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.

BBQ cooking (Note 2):

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.

Serve:

Pile Souvlaki onto a serving platter for DIY wraps with tzatziki (from this recipe), toasted pita bread and Greek salad (chopped small), or shredded lettuce and tomato slices. Else, make plates with lemon rice and a Greek Salad!

Nutrition

Taille de Portion

Calories

95 kcal

Lipides Totaux

5 g

Lipides Saturés

1 g

Lipides Insaturés

4 g

Acides Gras Trans

Cholestérol

30 mg

Sodium

227 mg

Glucides Totaux

1 g

Fibres Diététiques

0.2 g

Sucres Totaux

0.2 g

Protéines

10 g