South Aussie Lamb Yiros Or Gyros Souvlaki Kebabs Doner Kabab Recipes

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.

AUSSIE LAMB SANDWICH / SOUVLAKI

Steps:

• Place lamb strips, teriyaki sauce, garlic, Tabasco sauce, oil and pepper in a small bowl. Mix well and marinate 30 minutes or so.
• Cook lamb on hot BBQ plate turning occasionally until cooked as desired (about 5 minutes will do the trick).
• Place Lebanese bread on a plate and top with mesclun mix and capers.
• Put sour cream over top in three dollops and place capsicum strips to the side, followed by the cooked lamb strips over the middle.
• Roll up starting by folding in at the top and bottom a little followed by tightly rolling at the sides.
• Place under a sandwich press for 5 minutes or so to make the bread crispy. This is optional but tastes a lot better.
• Enjoy with an ice cold beer in the other hand!

DONAR KEBAB SAUCES (WHITE AND RED)

Steps:

• For the white sauce, mix all the ingredients till well combined in a small bowl.
• For the red sauce, mix all the ingredients till well combined in a seperate small bowl.
• Drizzle over the donar kebab or gyro.

SOUTH AUSSIE LAMB YIROS (OR GYROS, SOUVLAKI, KEBABS, DONER KABAB

Steps:

• Slice lamb into very thin strips. Place in a plastic bag together with the olive oil and nostimini blend. Massage to make sure the oil and nostimini has coated all of the meat. Allow to marinate for minimum of 30 minutes.
• While lamb marinates thinly slice tomato and onion. Shred lettuce. Set aside in fridge.
• Cut 2 foil sheets 10cm (4") larger all around that your pita bread. Cut 2 baking paper sheets the same size as the pita. Place one sheet of baking paper on top of each sheet of foil.
• Heat 2 frypans to med-hot.
• Lightly spray one side of a pita with cooking spray and place this side down on one fry pan. Spray the other pan with cooking spray and stir-fry half the meat until cooked. (Do not allow to stew - crusty bits are good.).
• When meat is ready remove from heat. Place one foil/paper stack on a plate.
• Working quickly, remove pita from heat and place on the paper with toasted side up.
• Now place the meat then half the salad items and tzatziki down the middle of the pita. Use the paper to tightly roll each side of the pita into the centre ensuring one side crosses the other. Roll package in the foil. Twist the bottom of the foil to catch the juices.
• Repeat with remaining ingredients.
• Serve with plenty of napkins!

AUSSIE LAMB SAUSAGES

Steps:

• In a medium saucepan, stir together the onion, garlic, soy sauce, tomato paste, mustard, chilli powder, brown sugar, ginger and vinegar. Bring to a boil and simmer 1-2 minutes. Cool completely.
• When mixture has cooled completely, mix it into the lamb in a large bowl. Add breadcrumbs, salt and pepper and mix thoroughly.
• Let sit at room temperature for 20 minutes or cover and refrigerate overnight.
• Stuff into soaked casings, or form into patties.
• Grill or fry using your favorite method.

PORK SOUVLAKI GYROS (MEAT ONLY)

Steps:

• - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
• - Coat pork roast with the marinade.
• - Slice the garlic and onion and spread over top of meat.
• - Cover and refrigerate for at least 2 hours, turning and coating several times.
• - Place all in roasting pan or dish.
• - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
• - After removing from oven, allow to cool to touch.
• - Remove meat from bone, discarding any fat and/or grissle.
• - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
• - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
• - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.

KABAB

Steps:

• mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.
• shape like jumbo hot dogs, not foot long just 3 inches long.
• skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.

AUSSIE LAMB CHOPS (GRILLED)

Steps:

• In a sml bowl, combine currant jam, ketchup, soy sauce, brown sugar, mustard & Worcestershire sauce. Place lamb chops in lrg resealable plastic bag. Pour marinade over lamb chops. Close bag & marinate in refrigerator for 15 minutes. Remove lamb from marinade & discard.
• Place lamb & pineapple slices in center of cooking grate. Grill pineapple for 5-7 minutes or till grill marks appear, turning once halfway thru grilling time.
• Grill lamb chops 7-9 minutes for rare (140 degrees), 10-13 minutes for medium (160 degrees) or 14-17 minutes for medium-well (170 degrees). Turn once halfway thru grilling time. Serve lamb chops w/grilled pineapple rings.
• NOTE: Don't "over-marinate". You want to enhance the lamb flavor, not mask it!