Lamb Souvla
Servings Prep Time
4people 30minutes
Cook Time Passive Time
30/45minutes 3hrs
Servings Prep Time
4people 30minutes
Cook Time Passive Time
30/45minutes 3hrs
Ingredients
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.