Lamb souvlaki skewers
Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 10 mins
Cook 15 mins
plus marinating
Skewers freezable
- 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.
- 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.
- 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, sugar 4g, salt 0.99 g
Recipe from Good Food magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10985/
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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
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Difficulty and servings
Serves 10
Preparation and cooking times
Prep 10 mins
Cook 15 mins
plus marinating
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
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12 December 2012
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