Lamb souvlaki skewers

Latest comments and suggestions

Results 1-20

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Atanas

  16 July 2009

  Atanas rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanne

  05 May 2010

  Joanne rated and commented on this recipe

  

  Really good - had this with garlic pittas, a mixed salad and tzatziki - was lovely!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Michelle

  20 June 2010

  Michelle commented on this recipe

  Have had Souvlaki before that was done with beef with the addition with some ground cumin - absolutely heavenly! For those who are adventurous I would recommend giving this variation a try! Adjust spice addtion to your preference, of course.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Blondie

  06 March 2011

  Blondie rated and commented on this recipe

  

  I can't comment on how authentic this tastes as a Greek kebab but I can say that these were delicious! I made them on a summer's evening and we sat outside eating them al fresco style with a glass of wine and it was heaven. And they were so good that my mother-in-law asked me for the recipe ;)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ashley

  28 March 2011

  ashley rated and commented on this recipe

  

  We loved these, we couldn't find flat breads so we had them with pittas, salad and a mint & cucumber yoghurt.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jenie

  27 April 2011

  Jenie rated and commented on this recipe

  

  Made these last Summer for a family BBQ: delicious! I think next time I may use a slightly better cut of meat but that's only because I can be a bit fussy, there were't any complaints from anyone else. Such a lovely flavour though, left mine over night to marinate. Can't wait to make again this summer :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stephanie88

  01 June 2011

  Stephanie88 rated and commented on this recipe

  

  Apart from the fact that I will use a different cut of lamb next time (I spent most of my time on these trying to cut away the fat from the shoulder, not a very appetising task at all!) this marinade went down a treat with my mates, some saying it was the nicest lamb they had ever eaten! Marinate overnight for best results.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sandra Smith

  03 December 2011

  Sandra Smith rated and commented on this recipe

  

  Absolutely gorgeous and so worth marinating overnight - I made only 2 changes - one with the cut of meat - I used a canon of lamb from my butcher - perfectly lean but with just the right amount of marbling for flavour - the rest of the recipe was followed to a T - fortunately I am the very proud owner of a Tefal Actifry (couldn't live without it - lol ), so instead of skewering Idrained the meat and cooked in my Actifry for only 15mins (no extra fat needed) result was perfectly crisp brown meat with a hint of pink in the middle and superbly melt in the mouth - this recipe will get used many times - btw you need to put a warning on this recipe - the old man actually kissed me as a thank you - hahaha

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ashleigh

  16 December 2011

  Ashleigh commented on this recipe

  Absolutely fab! Husband loved it. Didn't want to spend the money on all that lamb so bought a pack of diced lamb (plenty for two). Also didn't have any skewers so just fried it up any way and it still worked fab. Served it with garlic & herb flat bread, home made tzatziki, boiled new potatoes and a salad. Loads of chilli sauce!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fay

  31 March 2012

  fay rated and commented on this recipe

  

  Lovely flavours.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kimkap

  27 November 2012

  kimkap rated and commented on this recipe

  

  I wasn't too sure about this one while it was marinading but once cooked it was lovely. I'd used my last skewers and my husband liked it that much he's been out and bought 100 skewers and asked if we can have it again - praise indeed.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JulesTheNorweegie

  12 December 2012

  JulesTheNorweegie rated and commented on this recipe

  

  Made these along with some wholemeal pita bread, used my own measurements though, and combined it with another recipe I found online. Here's my outcome, that serves 2 hungry people! http://julesthenorweegie.blogspot.co.uk/2012/12/lamb-souvlaki.html

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/10985/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1½kg 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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 10

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Skewers freezable

Ingredients

• 1½kg 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, sugar 4g, salt 0.99 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.