GREEK LAMB SOUVLAKI RECIPE RECIPES

LAMB SOUVLAKI RECIPE | ALLRECIPES

Lamb Souvlaki Recipe | Allrecipes image

Tender pieces of lamb, marinated in a Greek lemon vinaigrette, threaded on skewers and char-grilled to perfection. I like to serve these with rosemary garlic roasted potatoes, a Greek salad, and pita bread.

Provided by Kim's Cooking Now

Categories World Cuisine European Greek

Total Time 3 hours 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

? cup olive oil
1?½ tablespoons freshly squeezed lemon juice
1?½ tablespoons red wine vinegar
1?½ tablespoons chopped fresh oregano
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
1?½ pounds boneless leg of lamb, trimmed of all fat and cut into 1-inch cubes

Steps:

Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.

Nutrition Facts : Calories 346.4 calories, CarbohydrateContent 1.4 g, CholesterolContent 65.3 mg, FatContent 29.3 g, FiberContent 0.1 g, ProteinContent 18.8 g, SaturatedFatContent 7.8 g, SodiumContent 343.4 mg, SugarContent 0.1 g

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI ...

Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki ... image

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets. Active time: 45 min Start to finish: 45 min

Provided by EPICURIOUS.COM

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
4 (6-inch) pita pockets, halved crosswise
1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 lb romaine, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
1/2 cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
1/4 cup olive oil

Steps:

Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
Preheat broiler.
Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

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Total Time 2 hours
Category Lunch

1. To make the marinade, combine the olive oil, lemon zest and juice, oregano, wine, garlic, bay leaves and salt and freshly ground black pepper in a large non-metallic bowl. Trim the lamb and cut into bite-sized cubes. Add to the marinade and toss to coat well. Cover and refrigerate overnight.

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