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
- Cut the meat into 2 cm cubes
- In a large bowl mix all ingredients for marinade.
- 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.
- 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.
- Brush the lamb with olive oil and cook over hot grill for about 8-10 minutes, until cooked to your liking.
- Serve with hot Greek pita bread, tzatziki sauce and fresh Retsina of Attica “Kourtaki” (Greek resinated – with pine resin – wine)