Homemade LAMB SOUVLAKIA
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https://www.maryskouzina.com.au/family-feasts/#
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These are always the star at our bbq , There is nothing better than bomemade Souvlaki
Here is how I made them!
Note You can also cook these in a frypan on top of your stove
Makes approximately 10
Recipe by Mary Kazounis this is also a recipe I've used for years
Ingredients
1 boneless lamb shoulder around 1.5 to 2 kg trimmed of fat and cut into chunks approx 2cm thick. If you want you can also use lamb backstrap. ( see notes below)
In a small bowl combine.
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.
1/2 cup olive oil.
METHOD
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. If you can Allow your skewers to soak overnight as well as this will help prevent skewers burning and splitting
3.When ready to assemble, cut 3-4 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, ensure you brush marinade generously with a combination of lemon juice, extra virgin olive oil, oregano, salt
5.When the souvlakia have come off the bbq give them one last generous splash of the lemon oregano oil. The more the better.
Notes
You can also use chicken thigh fillets instead of lamb using exact marinade
I also cook these on the stove top in a frypan.
.
These are always the star at our bbq , There is nothing better than bomemade Souvlaki
Here is how I made them!
Note You can also cook these in a frypan on top of your stove
Makes approximately 10
Recipe by Mary Kazounis this is also a recipe I've used for years
Ingredients
1 boneless lamb shoulder around 1.5 to 2 kg trimmed of fat and cut into chunks approx 2cm thick. If you want you can also use lamb backstrap. ( see notes below)
In a small bowl combine.
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.
1/2 cup olive oil.
METHOD
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. If you can Allow your skewers to soak overnight as well as this will help prevent skewers burning and splitting
3.When ready to assemble, cut 3-4 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, ensure you brush marinade generously with a combination of lemon juice, extra virgin olive oil, oregano, salt
5.When the souvlakia have come off the bbq give them one last generous splash of the lemon oregano oil. The more the better.
Notes
You can also use chicken thigh fillets instead of lamb using exact marinade
I also cook these on the stove top in a frypan.
