Lamb souvlaki skewers
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 10
Skip to ingredients
Ingredients
- 1 ½kg lamb leg or shoulder (fat trimmed), cut into chunks
- 100ml olive oil
- 100ml red wine
- 2 tsp dried oregano
- zest and juice 2 lemons
- 2 garlic cloves, crushed
To serve
- flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt
Method
- STEP 1
Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper – don’t add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
- STEP 2
Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
- STEP 3
Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.
