Lamb Souvlaki Skewers

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

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  356

• Protein

  34g

• Carbs

  20g

• Fat

  16g

• Saturates

  6g

• Fibre

  2g

• Sugar

  4g

• Salt

  0.99g

Ingredients

• 1½ kg lamb leg or shoulder (fat trimmed), cut into chunks
• 100ml olive oil
• 100ml red wine
• 2 tsp dried oregano
• zest and juice 2 lemons
• 2 garlic cloves, crushed
• To serve
• flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt

Directions

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.
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.
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.

Categories: Barbecue, Cooking For..., Everyday, Meat, More Recipes, Occasions