Chargrilled lamb souvlaki with bligouri

Chargrilled lamb souvlaki with bligouri

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

One of the most popular dishes we ever had on the menu at Kostas Restaurant was lamb souvlaki. It is easy to prepare at home and great for a barbecue. Cut the lamb back straps into 5 cm cubes, which is the perfect size for souvlaki. Cook the souvlaki on a chargrill or barbecue on a very high heat, and do resist the temptation to fiddle with them too much. Just turn them over once or twice so they develop a crisp brown exterior, and cook them medium–rare so the lamb is pink and juicy inside.

Ingredients

Quantity Ingredient
4 lamb back straps
salt
freshly ground black pepper
Bligouri, to serve
Tzatziki, to serve

Marinade

Quantity Ingredient
1 onion, grated
3 garlic cloves, finely chopped
2 ripe tomatoes, grated, skins discarded
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
125ml extra virgin olive oil

Method

  1. Trim the back straps to remove any sinew and cut into approximate 5 cm cubes (they will be smaller at the tapered end of the back straps).
  2. Mix all the marinade ingredients together. Place the lamb cubes in a deep dish and pour on the marinade. Cover and refrigerate for 4 hours.
  3. Preheat a barbecue or chargrill to high and thread 4–5 pieces of lamb onto 4 metal or bamboo skewers (if using bamboo skewers, soak them in water for 10 minutes to prevent them from burning on the barbecue).
  4. Cook for about 15 minutes, turning once or twice so the surface of the meat becomes crisp and brown all over. Move the souvlaki to the side of the barbecue away from the heat and leave to rest for 5 minutes.
  5. Return the souvlaki to the heat briefly, just to warm through, and serve with a generous spoonful of bligouri and tzatziki.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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