Greek Lamb On Skewers Souvlaki Recipes

GREEK LAMB SOUVLAKI SKEWERS

Steps:

• Marinate the lamb. Add cubed lamb into a zip-loc bag, and add 1/4 cup olive oil, lemon juice, minced garlic, Italian seasoning, cumin, salt and pepper. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.
• . Thread the lamb onto skewers, and lightly brush some olive oil.
• . Preheat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with remaining olive oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the lamb skewers for 8-10 minutes on each side or until the internal temperature for the lamb reaches 155 F. For well done, cook 1-2 more minutes on each side or until the internal temperature reaches above 160 F.

LAMB SOUVLAKI

Steps:

• Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.

GREEK LAMB ON SKEWERS (SOUVLAKI)

Steps:

• For the marinade: Combine first 8 ingredients.
• Cut lamb up into 1/2" thick, 1" wide, 3" long strips.
• Pour marinade over lamb and chill overnight. Turning occasionally.
• For the veggies: Combine the next 10 ingredients and let chill over night.
• Skewer meat. If using wooden skewers, soak for an hour in water first. About 8 slices per stick.
• Prepare grill. Add wood chips. Any type will do.
• Grill until meat is done, brushing often with marinade. Meat should be brown around the edges, but still a little pink in the center. Don't dry the meat out.
• Serve with warm pita. Guests should wrap a warm pita round the meat and pull the skewer our, then top their "taco" with marinated veggies, feta, and tzaziki.
• For the tzaziki: Place the yogurt in cheese cloth. Twist to bind and squeeze the yogurt. Place in colander over a bowl to drain for an hour or so.
• Peel and slice a cucumber down the middle, and spoon out the seeds.
• Grate the cucumber. Squeeze out as much juice as you can.
• In a bowl, mix the yogurt, cucumber, garlic, oil, salt, mint, and lemon juice. Let chill a few hours (over night is best).
• For the pita: Buy pita flat bread (whole breads without the pocket).
• Mix olive oil with paprika.
• Brush each piece on both sides with a little of the olive oil.
• Place on hot griddle and warm thoroughly (about a minute or so on each side).
• Serve warm.

LAMB SOUVLAKI SKEWERS

Steps:

• 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.
• 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.
• 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.