How To make Arni Souvlaki
-NANCY BERRY (CWBJ78A) 1 Leg lamb;about 4 lb.
boned
1/2 cup Olive oil
1/2 cup Dry white wine
Juice of 1 lemon 2 teaspoons Dried oregano
20 milliliters Garlic :
crushed or chopped
3 Bay leaves -- broken in pieces
-salt and freshly ground -black pepper to taste
Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or earthenware) dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. You can also place all ingredients in a heavy plastic bag and seal. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Since most vegetables have different cooking times, I would suggest that you skewer peppers, onions, etc. separately and serve them together with the lamb. If you wish these may be marinated also (in a separate bag.) Cook under a hot broiler or over glowing charcoal, turning and basting frequently with marinade. I like this best medium rare. Keep checking the meat -- the cooking time will vary because charcoal fires are so variable. Place on a platter and garnish with parsley and lemon wedges. Serves 6-8.
Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991
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HOW TO MAKE LAMB SOUVLAKI ON SKEWERS | @therealgreekchef
HOW TO MAKE LAMB SOUVLAKI ON SKEWERS
Welcome to another cooking video from The Real Greek Chef! This time, we will explain how to make the most delicious Lamb Souvlaki! I love the taste of lamb souvlaki, and in this video, we take Lamb Souvlaki to the next level by putting it on skewers. You can recreate this recipe yourself and enjoy the amazing taste for yourself! Thank you for watching! If you want more cooking-related videos, please like and subscribe! Considering commenting and checking out my other cooking videos!
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Greek souvlaki - milk fed lamb recipe | Grill philosophy
Greek souvlaki - milk fed lamb recipe. One more variation of the Greek souvlaki, this time with milk-fed lamb meat. Original, with selective spices, a special touch towards the end that will get this recipe to the next level, and an original way to serve it. Pay attention to the amount and analogy of the few spices, the quality of the meat, the skewering, and most importantly the grilling way in order to get juicy and tasty souvlaki.
Happy Grilling, everyone!
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Babe wanted Lamb kebab
Ingredients
- 800g diced lamb (shoulder, leg or rump)
- Zest of 1 lemon
- Tbsp oregano
- Tsp cumin
- Tsp ground coriander
- Good pinch of salt
- 50ml olive oil
Method
1. Marinade your lamb using all the ingredients above for 30min - 3hours .
2. Push lamb onto wood skewers
3. Grill on the BBQ, over coals is best.
Tzatziki
- 200ml Greek yoghurt
- 1/2 cucumber, grated, salted and squeezed out
- 2 spring onions, finely sliced
- Small bunch of mint, finely sliced
- Small bunch of dill, finely sliced
- Zest of 1 lemon
- 1 tbsp olive oil
- 1 clove garlic, finely grated
Tabouli
- 1/2 cucumber, diced small
- 2 tomatoes, seeds removed and diced small
- 2 bunches curly parsley, finely sliced
- 1 cut cooked bulgur wheat
- Juice of a lemon
- 2 tbsp olive oil
- Salt to taste
Marinated Lamb Souvlaki with Tzatziki
A marinade is of the utmost importance when making a delicious souvlaki. Spice it generously with cumin, paprika, oregano, and thyme. All these flavors, together with lemon and olive oil get absorbed by the lamb meat. Pair this with a refreshing tzatziki. And serve it with pita. If that's something you don't have in your kitchen, substitute with a tortilla.
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The ONLY Greek Slow Roasted Lamb Recipe You'll Need! - TSL Everyday
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Lamb & Beef Gyro Pita from King Souvlaki food truck ????