Lamb Souvlaki

Lamb Souvlaki is considered almost as a desert among meat skewers. Greeks like and eat a lot of lamb meat, and Lamb Souvlaki or Arnisio souvlaki as Greek calls it (arnisio means “lamb” in Greek) is one of the most beloved kebabs.What makes it really popular is its tenderness: the bites of grilled lamb simply melt in your mouth.

The distinctive taste of lamb requires a distinctive marinade especially when preparing lamb meat for kebab. The most typical Greek lamb marinade is a mixture of olive oil, fresh lemon juice, garlic, dried oregano and thyme. Instead of those herbs, you can add either sage or rosemary to olive oil and lemon, either for a change or to try this popular souvlaki differently. When having a bigger company at home, you can also try the marinade made of olive oil, port wine, fresh lemon juice, and dried oregano. This marinade produces the best results when the lamb pieces are kept coated in itand in the refrigerator overnight.

For the Lamb Souvlaki, use leg of lamb or sirloin. In any case, lamb souvlaki is as perfect as it gets, and the best possible salad to go with it is tzatziki.

Lamb Souvlaki – Recipe

lamb souvlaki recipe

lamb souvlaki

1 kg of lamb meat, preferably leg, trimmed and cut in pieces for skewers

For the Marinade:

  • ½ cup of olive oil
  • Freshly squeezed juice of one lemon
  • 3 -4 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • Salt and pepper

Prepare the lamb meat first. When buying it, ask for trimmed and cleaned piece, but if needed clean it more at home. Cut in pieces little bigger than a regular bite, and set aside. In the meantime make the marinade.

To prepare the marinade, mix the olive oil and lemon juice well, then add the herbs, garlic, salt and pepper and keep mixing thoroughly. Coat all pieces of meat well and place in the refrigerator for a few hours.

For even more tender and testy Lamb souvlaki, make a bigger amount of marinade (increase everything for a half of the measure), and then keep meat in it overnight in the fridge. Be sure to turn the meat a couple of times while in marinade so it doesn’t lose juiciness.

When grilling, be sure to brush with a little bit of olive oil each piece of meat to enhance its softness. Serve with tzatziki.

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