Lamb souvlaki skewers

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1. Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper - don't add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
2. Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
3. Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.

TO FREEZE YOUR SKEWERS

Stack in groups on shallow baking trays, then wrap tightly in cling film and freeze. Or simply portion up the chunks of lamb and freeze in separate freezer bags. Don't put skewers into bags as they might pierce the plastic and let in air , causing 'freezer burn'. The skewers will freeze perfectly for up to 3 months. Defrost the meat thoroughly (overnight in fridge is best) before cooking.

PER SERVING

356 kcalories, protein 34g, carbohydrate 20g, fat 16 g, saturated fat 6g, fibre 2g, salt 0.99 g

Latest comments and suggestions

• Rob

  19 May 2009

  Rob rated and commented on this recipe

  

  Food from heaven :) I was worried about the quality of meat I'd get from shoulder, but I was pleasantly suprised given the cheapness of it compared to other cuts. I served mine with tomatoes, red onions and natural yoghurt. I also used Tesco garlic and herb flatbreads because I couldn't find plain ones, and the seasoning made such a difference. Gorgeous combinations of flavours and so simple to make. Does still cost a bit more than a usual meal all in, but soooo worth it.

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• Lynda's bake

  27 May 2009

  Lynda's bake rated and commented on this recipe

  

  I made these for a bbq and they were delicious, so tender and beautifully flavoured. The receipe was so simple and I would definitely make them again. My friends were very impressed.

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• KateWhite

  01 June 2009

  KateWhite rated and commented on this recipe

  

  Only problem with these is the recipe says the other batch can be frozen , mine haven't made it that far! These are a must.

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• JoFo

  05 June 2009

  JoFo rated and commented on this recipe

  

  This was *amazing*. I used a neck joint, which was only £5 - I don't have a BBQ (or an outdoors to cook it in), so griddled the lumps of meat - the recipe made enough for 4 meals (I froze the other three, and the extra marinading that the meat got whilst it was defrosting was fantastic).

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• HAL9000

  12 June 2009

  HAL9000 rated and commented on this recipe

  

  No, I'm sorry; what's the difference between this and a kuzu sis kebap that I can get from any corner kebap shop for 5 Turkish Lira (about £2)? Giving it a Greek name does not make it Greek; if you want really great kebap come to North Cyprus. It's cheaper to buy a kebap than to make it!

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• Atanas

  16 July 2009

  Atanas rated this recipe

  

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• quickcookmum

  29 July 2009

  quickcookmum commented on this recipe

  I love lamb but my spouse doesn't. I had treated myself to some leg steaks in the hope he would eat some. Well I tried this recipe and we both think it's ace. I only had wholemeal pitta bread but it was perfect just the same.

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• Emma

  12 August 2009

  Emma commented on this recipe

  Really nice flavour. The lamb was so tender, although I did marinade it for about a day and a half after bbq was rained off and substitiute meal made instead. Lined our pittas with tatziki before filling with the lamb. Would defintiely make again.

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• ukberni

  14 August 2009

  ukberni commented on this recipe

  What a delicious surprise - yummmm-my! Making these again tonight!! Can't find flatbread anywhere though (guess I should make those as well?!) so we, too, are having wholemeal pittas.

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Ingredients

• 1½ kg lamb leg or shoulder (fat trimmed), cut into chunks
• 100ml olive oil
• 100ml red wine
• 2 tsp dried oregano
• zest and juice 2 lemons
• 2 garlic cloves , crushed

TO SERVE

• flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Skewers freezable

Ingredients

• 1½ kg lamb leg or shoulder (fat trimmed), cut into chunks
• 100ml olive oil
• 100ml red wine
• 2 tsp dried oregano
• zest and juice 2 lemons
• 2 garlic cloves , crushed

TO SERVE

• flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt

PER SERVING

356 kcalories, protein 34g, carbohydrate 20g, fat 16 g, saturated fat 6g, fibre 2g, salt 0.99 g

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