Greek 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! - N x ️

Lamb Souvlaki

• 1.2 kg/ 2.4 lb boneless lamb leg fat trimmed, cut into 2.5cm/1” cubes (~900g / 1.8lb after trimming)
• 1 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 1 tbsp extra virgin olive oil
• 12 x 18cm/7” wooden or bamboo skewers (or metal), soaked in water for 30 min if cooking on BBQ

LAMB SOUVLAKI MARINADE:

• 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 (sub apple cider, sherry or red wine vinegar)
• 3 tbsp extra virgin olive oil
• 1 tsp cooking/kosher salt

1. Coat lamb with the Marinade Ingredients in a bowl and marinate for 12 – 24 hours in the fridge. Thread onto skewers.

2. Stove: Sprinkle skewers with the salt & pepper. Heat the oil in a large skillet over medium high heat. Cook half the skewers for 3 min, turn then cook the other side for 3 min until nicely seared. Transfer to platter, cook remaining skewers.

3. BBQ: Drizzle skewers with oil, sprinkle with salt & pepper. Cook on medium high preheated BBQ (flat iron side) 3 min each side.

4. Pile onto platter and serve with warmed pita breads, Greek salad chopped small or finely sliced lettuce + tomato slices, with tzatziki or hummus. (For quick sauce, just use yogurt + olive oil + squeeze of lemon + salt + pepper).