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Lamb souvlaki skewers
Serves 10
Easy
Prep:
Cook:
Plus marinating
Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day
Skip to ingredients
- 1 ½kg lambleg or shoulder (fat trimmed), cut into chunks
- 100ml olive oil
- 100ml red wine
- 2 tsp dried oregano
- zest and juice 2 lemons
- 2 garlic clovescrushed
To serve
- flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauceand natural yogurt
Nutrition: per serving
- kcal356
- fat16g
- saturates6g
- carbs20g
- sugars4g
- fibre2g
- protein34g
- salt0.99glow
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.
