Lamb Souvla

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Lamb Souvla

Lamb Souvla

Nothing like a day-to-day BBQ here –  we are talking succulent Lamb Souvla. The way the meat is marinaded makes it very tender and incredibly tasty – no spices added, it’s all in the way it is marinaded. I often make Lamb Souvla when I want to entertain friends or maybe just on a Friday if the weather permits – I use this special portable BBQ that I bought from a small local store. It was really cheap, but so useful. I even take it with me when I go camping, as it fits nicely in the car.

What I like about this BBQ dish is that you can sit around whilst turning the skewers and chat about this or that with a glass of wine. Each person can have a lovely salad and a nice jacket potato on the side whilst each person waiting for their lamb Souvla to be ready. It’s really a lovely way to amuse yourself and friends at any time with this little portable BBQ.

In Cyprus, they often use goats meat or lamb but I don’t like to use goats meat unless I am making a Jamaican dish. How did I come by this recipe? Well ,after visiting my friend in Cyprus, on the way to the airport we decided to stop half way back, to have some lunch, but we could not find an area where all the restaurant were, as we were in a sort of non-touristic area. Eventually, we saw this very small restaurant with lots of smoke –  we soon realised from the lovely smell that it was a BBQ they were having. We parked the car outside and sat with all these locals – they were so nice and friendly, and we had the best lunch ever – so much so, that my husband still talks about it now! Of course I had to ask how they made it so delicious –  the waitress (who was the owner’s daughter) gave me the recipe, and I am very grateful to her.

Let see how this Lamb Souvla is made:

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Lamb Souvla
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 30/45 minutes
Passive Time 3 hrs
Servings
people
Ingredients
Course Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 30/45 minutes
Passive Time 3 hrs
Servings
people
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut the meat into about 3" chunks, but not diced - just roughly cut.
  2. Put in a deep bowl then add the bayleaves, oregano, salt and pepper & grated onion. Then the wine & olive oil, and mix well. Put in the fridge for 3 hrs.
  3. When you remove it from the fridge, take long metal sewers and thread the meat on, but not to tightly. Start with onion and finish with onion, and the odd peppers between.
  4. Make sure your BBQ is nice and hot - it should look red or hot white with no charcoal black showing . Baste the meat from time to time with oil and always keep turning.
  5. The meat should be nice and rich looking. Keep basting and turning. Once ready, squeeze lemon juice over the meat. The whole process should take about 40mins in total.
Recipe Notes

For the best results keep it marinade overnight. I serve this dish with nice Patates Spastes – Potatoes with Wine and a nice village salad and slice of lemon.

Traditionally you don't add the onion or peppers on the skewers, but I used what I had in the fridge just to finish them up.

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2 Comments

  1. looks succulent and delicious dear

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