Leg of Lamb Souvlaki
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 8 – 10
Complexity: easily
Servings: 8 – 10
Souvlaki is a popular Greek fast food consisting of grilled pieces of meat on skewers. This is the name given to this dish in Macedonia and other regions of northern Greece. Meanwhile, in the south of the country, around Athens, these "kebabs" are better known as kalamaki. However, the name of the dish doesn't affect the pleasure derived from eating juicy pieces of meat straight from the skewer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g boneless lamb legs, trim off the connective tissue and cut the meat into 4-5 cm pieces.
- 2 shallots, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 2 tablespoons chopped oregano, plus extra for sprinkling
- Juice of 1 lemon
- 1/2 cup olive oil
- 1 cup unflavored yogurt
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Recipes with similar ingredients: lamb, shallots, garlic, jalapeno pepper, oregano
Cooking the dish according to the recipe:
- Combine the shallots, garlic, jalapeño, oregano, lemon juice, olive oil, and a pinch of salt in a 4-quart resealable bag. Add the lamb, swirl the bag to coat, and refrigerate for at least 3 hours, but preferably overnight.
- Preheat a charcoal grill to medium-high heat (if using wooden skewers, soak 12-16 of them in water for at least 20 minutes).
- Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Cook on the hottest part of the grill for 2 minutes on each side, then move to the cooler half. (If using a grill pan, reduce the heat to medium.)
Cover and cook until the meat reaches an internal temperature of 145°F (63°C), about 4–5 minutes. Sprinkle the souvlaki with oregano and serve with a dollop of Greek yogurt.
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