Lamb Souvlaki
Inspired by Corfu - this Lamb Souvlaki is simple, fresh, and full of flavour! Whip up an easy marinade, and char your lamb to smoky perfection - it doesn't get easier than this.
Ingredients
- 400g-450g boneless lamb leg steaks, cut into 2cm cubes
For the marinade:
- 3 tablespoons olive or rapeseed oil
- 5 garlic cloves, peeled and crushed
- Zest and juice of 2 lemons
- 1 tablespoon dried oregano
- 2 bay leaves, crushed
- 90ml white wine vinegar
- 2 teaspoons flaky sea salt
- 1 teaspoon cracked black pepper
- Fresh rosemary sprigs (optional)
To serve:
- Pitta or flat breads
- Tzatziki
- Green salad
Method
For the marinade, in a large bowl, mix all ingredients together, transfer 1/3 of the marinade to a small bowl and set aside.
Add the lamb cubes to the remaining marinade in the large bowl and thread on to metal or wooden (previously soaked in cold water for 20 minutes) skewers.
Prepare and heat the BBQ for two-zone cooking. Sear the lamb over the direct side of the BBQ, brushing with the remaining marinade in the small bowl over the skewers as they cook. You can add the marinade by brushing the lamb with a few fresh rosemary sprigs dipped in the marinade, for extra flavour.
Transfer the skewers over to the indirect side of the BBQ to finish cooking, taking them off when they hit an internal temperature of 55ºC-60ºC (about 10-15 minutes).
Serve the skewers with pitta or flatbread, tzatziki, and a small Greek salad.
