Greek Lamb Souvlaki
This homemade Greek Lamb Souvlaki tastes just like you would find down a side street in Greece. Serve with flatbreads and tzatziki for an authentic recipe.
Servings: 2 servings
Calories: 497kcal
Ingredients
- 350 g Diced lamb
- 4 tablespoon Olive oil
- 0.5 Lemon juice only
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 Garlic clove crushed
- 1 pinch Sea salt and ground black pepper
- Flatbreads to serve
- Tzatziki to serve
Instructions
- Make the marinade by combining 4 tablespoon Olive oil, juice of 0.5 Lemon, 2 Garlic clove, 1 teaspoon Dried thyme, 1 teaspoon Dried oregano and 1 pinch Sea salt and ground black pepper.
- Put 350 g Diced lamb in a bowl with the marinade and marinate for at least 2 hours.
- Thread the skewers with the marinated lamb.
- Place the skewers on a barbecue or under a grill.
- Cook for around 12 minutes, or until it gets to a temperature of 70°C.
- Serve in Flatbreads with salad and Tzatziki.
Notes
- Bring the lamb to room temperature before putting it on the grill. This will allow for it to cook more evenly.
- Turn the skewers every couple of minutes to prevent them from burning. If they do start to burn, then move them to a cooler part of the BBQ
- You can reheat the skewers by putting them in the oven under some foil for about 15 minutes.
- The lamb freezes well if you take the chunks off the skewers and put in a container. Defrost thoroughly before reheating.
Nutrition
Serving: 2skewers | Calories: 497kcal | Carbohydrates: 4g | Protein: 36g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 114mg | Sodium: 116mg | Potassium: 534mg | Fiber: 1g | Sugar: 1g | Vitamin C: 15.3mg | Calcium: 46mg | Iron: 4.2mg
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