Mutton souvlaki

Mutton souvlaki

From
Posh Kebabs
Serves
2
Cooking time
15 mins

The longer you leave the mutton in the marinade the more tender the meat will be and the better the flavour. Serve these souvlaki with olives, feta, and warm pittas for a true Greek experience.

Ingredients

Quantity Ingredient
1 onion, roughly chopped
1 large tomato, roughly chopped
2 garlic cloves
1 lemon, juiced and zested, plus wedges, to serve
2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried mint
2 bay leaves
300g bay leaves, trimmed of excess fat, and cut into 2.5cm cubes
salt
freshly ground black pepper

To serve

Quantity Ingredient
handful mint
handful kalamata olives
feta
4 pitta breads
lemon wedges

Method

  1. Place the onion, tomato, garlic, and lemon juice and zest in a food processor and blend to a purée. Scrape out into a bowl and add the dried herbs, crush up the bay leaves, and add to the bowl with some seasoning. Add the mutton to the marinade, and toss to coat. Cover and chill for at least 30 minutes or up to 24 hours if you have time.
  2. Lift the mutton out of the marinade and thread onto 4 skewers. Heat a barbeque or griddle pan to high and cook the skewers for 8 minutes, turning every couple of minutes, until charred in places and cooked through. Serve with mint leaves, kalamata olives, and feta and stuff into warmed pittas.
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