Lamb Souvlaki
Ingredients
- 800 gLamb saddle (cut into cubes)
- 60 mlExtra virgin olive oil
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 3 pcGarlic (minced)
- 2 tbspOregano (dried)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 gPlain Greek yogurt
- 4 pcPita bread (warmed)
Method
Lamb cubes charred by the flame, remaining firm and juicy inside. The scent of grilled oregano and lemon hits the nose instantly.
- 1
Cut the lamb saddle into 3 cm cubes. Remove excess fat but leave a little for flavor. Meat should be at room temperature.
- 2
In a dish, mix olive oil, lemon juice, minced garlic, and oregano. Coat the meat cubes. The flesh should shine under the oil.
- 3
Thread the pieces onto skewers. Pack the cubes slightly so they retain their moisture during cooking.
- 4
Heat a pan or grill until smoking. Sear the skewers for 2 minutes per side. The crust must be brown and crispy.
- 5
Let rest for 2 minutes off the heat. Serve with Greek yogurt and warmed pitas. Juice should bead when the meat is pressed.
Frequently asked questions
How do you get this dish right?
- Only salt the meat right before cooking to prevent it from releasing its juices prematurely.
- If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
How long does this dish keep?
Consume immediately. Cooked meat toughens in the refrigerator.
