Lamb souvlaki skewers
Lamb souvlaki skewers might be just the Mediterranean recipe you are searching for. For $2.3 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 330 calories, 23g of protein, and 15g of fat each. It works well as a reasonably priced main course. Plenty of people made this recipe, and 194 would say it hit the spot. If you have flatbread, oregano, lemon zest, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 4 hours. It is a good option if you're following a dairy free diet. Overall, this recipe earns an excellent spoonacular score of 88%. Similar recipes are Chicken Souvlaki Skewers with Tzatziki Sauce, Lamb Souvlaki, and Lamb Souvlaki.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt
2 garlic cloves, crushed
1½ kg lamb leg or shoulder (fat trimmed), cut into chunks
zest and juice 2 lemons
100ml olive oil
2 tsp dried oregano
100ml red wine
Equipment:
bowl
griddle
skewers
grill
Cooking instruction summary:
Put the lamb into a large bowl orstrong food bag. Add the olive oil, wine,oregano, lemon zest and juice, garlicand black pepper – don’t add salt yet.Mix together so that all the lamb iscompletely coated, then chill andmarinate for at least a few hrs or overnight.Lift the chunks of lamb out of themarinade and thread onto 10 metalskewers, or wooden ones that have beensoaked. Freeze (see freezing tips, below),or heat a grill, barbecue or griddle panif you want to eat them straight away.Season the meat with salt, then cookthe skewers for 10-12 mins, turning, untilcooked to your liking. Serve tucked intowarm flatbreads with salad and drizzlewith chilli sauce and yogurt.
Step by step:
1. Put the lamb into a large bowl orstrong food bag.
2. Add the olive oil, wine,oregano, lemon zest and juice, garlicand black pepper – don’t add salt yet.
3. Mix together so that all the lamb iscompletely coated, then chill andmarinate for at least a few hrs or overnight.Lift the chunks of lamb out of themarinade and thread onto 10 metalskewers, or wooden ones that have beensoaked. Freeze (see freezing tips, below),or heat a grill, barbecue or griddle panif you want to eat them straight away.Season the meat with salt, then cookthe skewers for 10-12 mins, turning, untilcooked to your liking.
4. Serve tucked intowarm flatbreads with salad and drizzlewith chilli sauce and yogurt.
Nutrition Information:
