Name: Lamb souvlaki skewers
Prep time: 10 min
Cook time: 15 min
Total time: 4 h
Yield: 10
Cuisine: Greek
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; flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt

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Lamb souvlaki skewers

Lamb souvlaki skewers

Good Food team

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Serves 10

Easy

Prep: 10 mins

Cook: 15 mins

Plus marinating

A star rating of 4.6 out of 5.25 ratingsRate

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Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day

Freezable (Skewers freezable)

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal356
fat16g
saturates6g
carbs20g
sugars4g
fibre2g
protein34g
salt0.99g

low

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.

RECIPE TIPS

TO FREEZE YOUR SKEWERS

Stack in groups on shallow baking trays, then wrap tightly in cling film and freeze. Or simply portion up the chunks of lamb and freeze in separate freezer bags. Don’t put skewers into bags as they might pierce the plastic and let in air , causing ‘freezer burn’. The skewers will freeze perfectly for up to 3 months. Defrost the meat thoroughly (overnight in fridge is best) before cooking.

Recipe from Good Food magazine, June 2009

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A star rating of 4.6 out of 5.25 ratings

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