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:

 

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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

Food Joke

Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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