Lamb souvlaki is a Greek dish of skewered grilled meat that is marinated to make it extra juicy and packed with flavour. Souvlaki is one of the most popular Greek street food dishes, and when you taste our lamb souvlaki, it’s easy to see why! This traditional Greek kebab method can be used with different types of meat, fish, or vegetables. We’ve used lamb in our souvlaki as it is so rich and tender, and soaks up the marinade perfectly. A kebab may be a takeaway favourite, but making your own lamb souvlaki is a much fresher, healthier and more flavourful way to enjoy this much loved dish. These succulent skewers of meat are perfect for summer barbecues, or make a great lunch when served in a fresh pita with tzatziki and salad. You can make your own tzaziki using yoghurt, cucumber, garlic, and lemon, but it is also available to buy in most supermarkets. Make a crowd pleasing Greek supper this week, and let these lamb souvlaki skewers be the stars of the show.
- 1kg lean lamb, diced
- Flatbreads and tzatziki to serve, optional
For the marinade
- 100ml olive oil
- 100ml red wine
- 1tbsp thyme leaves, plus extra to garnish
- 1tbsp oregano leaves
- zested rind and juice of 1 lemon
- 2 garlic cloves, crushed
- metal or wooden skewers
- Put the lamb in a shallow ovenproof dish and season generously. Mix the ingredients for the marinade, pour over the lamb and chill for a few hours, or overnight, if possible.
- Thread the lamb onto skewers. Cook the lamb for 10-12 mins, on a griddle pan, under a hot grill or on a barbecue. Boil the remaining marinade for a few mins, then pour over the meat to keep it moist.
- Serve with warm flatbreads and tzatziki, if you like, and scatter over some thyme leaves.
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