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Ingredients – Makes 5 kebabs
| 1/2 kilogram | Shoulder (or lamb leg, cut into chunks, 35 oz) |
| 40 ml | Olive Oil (approx. 5-6 tbsps) |
| 1 clove | Garlic (crushed) |
| 1/2 | Lemon (juice of) |
| 1 | Red Onions (roughly chopped) |
| 1/2 teaspoon | Dried Greek Oregano |
| 1/2 teaspoon | Dried Thyme (or some fresh thyme, chopped) |
| ½ teaspoon | Smoked Sweet Paprika (optional) |
| ½ teaspoon | Cumin (optional) |
| add | Salt (and freshly ground pepper) |
Method
- To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
- Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
- To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
- Cook on the BBQ or under hot grill
