How To make Lamb Souvlaki
Karen Mintzias 1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon's juice 1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper 8 Bay leaves; cut
Firm tomatoes (opt); 1/4'd Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot. From: "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias
How To make Lamb Souvlaki's Videos
Heston makes his lamb souvlaki recipe on the HUB - The Living Room, Channel 10
Watch the steps involved in Heston's take on souvlaki, this time with lamb. Cooked succulently over charcoal on the Everdure by Heston HUB
Souvlaki | Basics with Babish
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MELBOURNE LAMB SOUVLAKI - Australian version of a Greek Street Food
MELBOURNE LAMB SOUVLAKI - Australian version of a Greek Street Food
In this episode of The Hunger Fixer's food tour of Melbourne we try a Melbourne Lamb Souvlaki.
The Souvlaki is a traditional Greek street food. in Australia, the Souvlaki has been modified to include tender Australian lamb and the Pita used is much larger too!
The juicy lamb is spit roasted on a rotisserie served on a warm Pita bread with lettuce, tomato, onion and Tzatziki sauce.
The result was the ultimate Lamb wrap. This is one of the best street food I've ever had.
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Melbourne Lamb Souvlaki - $12.00 - 9 out of 10
Real Greek Souvlaki Bar
315 Brunswick St, Melbourne VIC 3065
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HOW TO MAKE LAMB YIROS | @therealgreekchef
HOW TO MAKE LAMB YIROS | @therealgreekchef
In this cooking video, I'm making Lamb Yiros! I normally make Pork Yiros or Chicken Yiros, but here in Australia, Lamb Yiros is more common. So, I'll be making a delightful Lamb Yirous recipe! This video goes in-depth on how to make the Lamb Yiros. I show you the entire cooking process, including the end result! For more wonderful recipes, watch my other videos! Those videos also explain how to make each recipe, and they all taste great! Please like and subscribe to help me grow!
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Greek Lamb Kebab (Giaourtlou) | Akis Petretzikis
Greek lamb kebab - Giaourtlou | Akis Petretzikis
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Souvla - Lamb Souvla, Traditional Cyprus BBQ - Greek BBQ Lamb on Rotisserie bbq.
Souvla - Lamb Souvla to be exact. Traditional Cypriot BBQ lamb cooked on a rotisserie barbecue. Slow cooking BBQ'd Lamb Greek Style. A true Cyprus BBQ experience with meltingly delicious lamb shoulder.
Learn how to prepare and cook Lamb Souvla - large pieces of lamb shoulder cooked on a rotisserie Cypriot BBQ on large skewers over charcoal.
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Souvla = large pieces of meat on a very large stick”. It cannot get better than this; close your eyes and imagine… large pieces of lamb shoulder on a skewer, slowing turning on a rotisserie BBQ, sizzling over charcoal, the smell of smoke meandering through the air..
Now let’s clear something up – this isn’t a kebab, this is an event.
You may have heard the term ‘souvlaki’ which is Greek for small pieces of meat or vegetables on a small skewer. Souvla is the same but much larger and is perfect for having friends round for a barbecue.
Cooking meat on a stick over glowing embers has been done for a thousand years and with very good reason – it tastes bloody amazing! The reason I love cooking on a rotisserie BBQ is the food cooks evenly, comes out uber tender and succulent and because it is self-basting (i.e. all those lovely cooking juices keep basting the meat as it turns) it is packed with flavour.
This is my recipe for Lamb Souvla (lamb cooked on a large skewer using a rotisserie barbecue).
The lamb shoulder is cut up and put on a rotating spit over sizzling charcoal and is quite possibly one of the most natural and delicious ways to cook lamb, or any meat for that matter. The real trick is less being more.
There are a few points to note:
1. Buy the best quality lamb shoulder you can get.
2. Ask your butcher to chop the lamb shoulder into ‘fist’ sized pieces (you’ll get about 10 +/- chunks from an average sized shoulder), a good butcher will cut straight through the bone and that is perfect – you want the bone left in.
3. This recipe uses the long skewers (about 70cm long).
4. You want enough charcoal to last a few hours and the coals just turned white/ashened when you are ready to BBQ the lamb shoulder skewer.
This is less a recipe more a how-to. To be fair, this Greek BBQ lamb shoulder recipe couldn’t be easier but it does help if you have a TheoCooks BBQ to cook it on (alternatively you could cook this on a generic BBQ which I’ll take a guess at below ).
Lamb Souvla Ingredients:
1 lamb shoulder – cut into chunks by your butcher
3 tbl olive oil
2 tbl dried oregano
1 tbl sea salt flakes
1/2 tbl ground pepper
1 lemon for seasoning after it’s been cooked.
Lamb Souvla Method:
Place the lamb chunks into a bowl, add the olive oil, salt, pepper and oregano and mix to coat the meat.
Place one lamb chunk on a stable chopping board; rest the tip of the skewer on the meat (so the skewer is pointing vertically downwards) and then push hard so the skewer pierces the bone and goes through it. If it’s a really tough/thick bone just go as close as you can to it.
Continue until all pieces are on the skewer – try not to squash them next to each other to much. They should be touching but not crowded.
Place the skewer over the coals (adjust height to about 12 inches above the coals), turn the motor on and it should be ready in about 2 hours. But keep checking after 1.5 hours for doness.
You can tell when the meat is done as it will be more tender to the touch and you may notice some bones starting to protrude from the meat.
Once cooked simply hold the skewer with the point on a chopping board (vertically) and using a fork / back of a knife push down each piece of BBQ lamb shoulder until all are removed.
Put on a serving dish, gently cover with foil and let it rest for 15 minutes before serving – when ready to serve, give a little squeeze of lemon and another dusting of salt.
Now close your eyes again and inhale the joy of lamb souvla…
Goes well with tons of people, cold beer and something green (like a salad?) to avoid turning into a true caveman!
If you want your own TheoCooks BBQ like the one in the video – subscribe today to get an exclusive discount when they are launched (shhh…it’s next week!)
Greek style BBQ with some very large skewers, a spit, charcoal and some delicious lamb shoulder being slow cooked over charcoal.
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