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Lamb souvlaki skewers

Lamb souvlaki skewers

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Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 10

Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day

  • Freezable (Skewers freezable)
Nutrition: per serving
HighlightNutrientUnit
kcal356
fat16g
saturates6g
carbs20g
sugars4g
fibre2g
protein34g
low insalt0.99g
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Ingredients

To serve

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, June 2009

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Overall rating

Rating: 5 out of 5.23 ratings
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