Marinated Greek lamb souvlaki

Delicious , succulent , crispy outside – juicy pink inside – lamb souvlaki previously marinated in olive oil , oregano , thyme, onion, lemon or lime  juice, coriander , garlic , salt and pepper

Ingredients for 3 souvlaki 

250 gr lamb leg or shoulder cut into 2cm cubes

1 red onion

1 red pepper

Marinade: Olive oil,  1 lemon, mediterranean herbs such oregano,  thyme, mint, coriander. Onion,  garlic, salt & ground pepper

Method:

1. Cut the meat into 2 cm cubes
2. In a large bowl mix all ingredients for marinade.
3.  Put the lamb pieces into the bowl with the marinade, cover with a plastic wrap. Refrigerate the lamb for at least 4 hours or preferably overnight.
4. After 4 hours (or after one night) peel and cut the onions, chop the peppers into 2cm pieces and assemble the lamb souvlaki alternating lamb, wedges of onion and pieces of pepper.
5. Brush the lamb with olive oil and cook over hot grill for about 8-10 minutes,  until cooked to your liking.
6. Serve with hot Greek pita bread,  tzatziki sauce and fresh Retsina of Attica “Kourtaki” (Greek resinated – with pine resin – wine)

3 April 2017 | Categories: Meat, Senza categoria | Tags: agneau, easter ideas, easter recipes, πασχαλινες συνταγες, αρνισιο σουβλακι, kebab d' agneau, lamb, lamb kebab, lamb recipes, marinated, marinè, spiedino d' agnello | Leave a comment