LAMB SOUVLAKI
Tender pieces of lamb, marinated in a Greek lemon vinaigrette, threaded on skewers and char-grilled to perfection. I like to serve these with rosemary garlic roasted potatoes, a Greek salad, and pita bread.
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Greek
Time 3h25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 1.4 g, Cholesterol 65.3 mg, Fat 29.3 g, Fiber 0.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 343.4 mg, Sugar 0.1 g
LAMB OR PORK SOUVLAKI WITH FRESH VEGGIES
So tasty!!!! I prefer pork but this recipe was originally created by Sandi Richard using lamb. You don't have much work to do and most of it is the night before. I did NOT include marinating time. Enjoy!
Provided by Nif_H
Categories Lamb/Sheep
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak skewers in water overnight. It makes it a lot easier to skewer the meat and the meat has to marinate overnight anyway.
- Cut lamb or pork into 2" cubes. Place cubes in a re-sealable freezer bag. Combine olive oil, garlic, oregano, rosemary, salt, pepper, lemon juice and red wine in a small bowl.
- Pour olive oil mixture over meat in freezer bag. Seal bag and squish around until meat cubes are coated. Place in fridge overnight.
- Chop red onion into eighths. You will have 8 chunks. Cut peppers into large chunks. Cover and let stand in fridge.
- When making dinner: Preheat BBQ to med (approx 350º F).
- Thread skewers with the meat and vegetables, alternating meat cubes with the vegetables.
- Place skewers on BBQ. Baste skewers with any remaining marinade. Grill to desired doneness (approx 10 minutes).
LAMB SOUVLAKI WITH TZATZIKI
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers.
- Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.
- Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately.
- Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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