Authentic Greek Lamb Souvlaki
- Replies 1
The best souvlaki is the homemade ones . I will use lamb, pork or chicken I find using beef it dries out to much
If I purchase already made Souvlaki ready to cook I then buy them from Souvlaki Boys who also deliver
Makes 12
Recipe by recipetineats
Ingredients
1 large boneless lamb shoulder, ( around 1.2kg trimmed of fat and cut into chunks approx 2cm thick. Or you can use lamb backstrap.
12 large souvlaki sticks
Marinating Ingredients
1 tsp garlic powder.
1 tsp onion powder.
1 tsp sweet paprika.
1 Tbsp smoked paprika.
1 Tbsp oregano.
Generous amount of salt and pepper.
1/4 cup olive oil.
Extra for brushing Greeks use this mixture to brush on alot of their meats
2 tablespoons olive oil
2 teaspoon dried oregano
4 tablespoons lemon juice
Salt n pepper
1. Combine all the herbs and spices with the oil and pour entirely over the lamb, massaging it very well through letting it marinate over night.
2. Allow your skewers to soak overnight aswell. ( this stops them from burning
3. When ready to assemble, cut 2 capsicums and 1-2 onions (depending on their size) into 2cm squares and skewer alternating lamb, capsicum, lamb and onion pieces onto the sticks. If you have leftover veggies make a veggie souvlaki, they’re beautiful on the bbq.
4. Once on the fire or grill plate ensure you brush (marinade) generously with a combination of lemon juice, extra virgin olive oil, oregano, salt and pepper. I call this the Greek Elixir of Life because of its fantastic health priorities . Cooking turning after 5 minutes Cook a further 5 minutes or until cooked to your liking
When the souvlakia have come off the bbq give them one last generous splash of the lemon oregano oil. The more the better
.
Enjoy!
If I purchase already made Souvlaki ready to cook I then buy them from Souvlaki Boys who also deliver
Makes 12
Recipe by recipetineats
Ingredients
1 large boneless lamb shoulder, ( around 1.2kg trimmed of fat and cut into chunks approx 2cm thick. Or you can use lamb backstrap.
12 large souvlaki sticks
Marinating Ingredients
1 tsp garlic powder.
1 tsp onion powder.
1 tsp sweet paprika.
1 Tbsp smoked paprika.
1 Tbsp oregano.
Generous amount of salt and pepper.
1/4 cup olive oil.
Extra for brushing Greeks use this mixture to brush on alot of their meats
2 tablespoons olive oil
2 teaspoon dried oregano
4 tablespoons lemon juice
Salt n pepper
1. Combine all the herbs and spices with the oil and pour entirely over the lamb, massaging it very well through letting it marinate over night.
2. Allow your skewers to soak overnight aswell. ( this stops them from burning
3. When ready to assemble, cut 2 capsicums and 1-2 onions (depending on their size) into 2cm squares and skewer alternating lamb, capsicum, lamb and onion pieces onto the sticks. If you have leftover veggies make a veggie souvlaki, they’re beautiful on the bbq.
4. Once on the fire or grill plate ensure you brush (marinade) generously with a combination of lemon juice, extra virgin olive oil, oregano, salt and pepper. I call this the Greek Elixir of Life because of its fantastic health priorities . Cooking turning after 5 minutes Cook a further 5 minutes or until cooked to your liking
When the souvlakia have come off the bbq give them one last generous splash of the lemon oregano oil. The more the better
.Enjoy!
