Greek Lamb Souvlaki

Name: Greek Lamb Souvlaki
Total time: 240 min
Ingredients: 1.2 kg Lamb, boneless; 2 tsp Salt; ½ tsp Black pepper; 4 tbsp Extra virgin olive oil; 5 Garlic; 5 tbsp + 2 tsp Lemon; 2 tsp Oregano, dried; 3 Bay leaf; ⅓ cups White wine vinegar; 4–6 Bread; 1 Batch Tzatziki; Greek salad

By RecipeTin Eats · 240 min

Ingredients

Lamb · boneless1.2 kg
Salt2 tsp
Black pepper½ tsp
Extra virgin olive oil4 tbsp
Garlic5
Lemon5 tbsp + 2 tsp
Oregano · dried2 tsp
Bay leaf3
White wine vinegar⅓ cups
Bread4–6
Batch Tzatziki1
Greek salad

Instructions

Mix the marinade ingredients in a bowl, add the lamb cubes and toss to coat. Refrigerate for 12-24 hours.
Remove the lamb from the marinade and thread 3-4 pieces per skewer to make 12 skewers, or 5 pieces per skewer for 8 larger ones.
Sprinkle the skewers with the salt and pepper.
Heat 1 Tbsp olive oil in a large non-stick pan over high heat. Cook half the skewers for 3 minutes, turn and cook 3 minutes more until seared. Aim for an internal temperature of 60°C/140°F for medium rare.
Move the cooked skewers to a plate and cover loosely with foil to keep warm. Cook the remaining skewers the same way.
Serve the souvlaki with tzatziki, warm pita and Greek salad or shredded lettuce and tomato, or with lemon rice.

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