• We have a place for everyone - Ross Dough Mixtures
  • E-mail Id : info@rossdoughmixtures.com

lamb souvlaki

image

Lamb Souvlaki

Lamb souvlaki with marinated pieces of lamb, threaded on skewers, and char-grilled to perfection. I like to serve these with rosemary garlic roasted potatoes, a Greek salad, and pita bread.

Ingredients:

  • ⅓ cup olive oil
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 1 ½ tablespoons red wine vinegar
  • 1 ½ tablespoons chopped fresh oregano
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ pounds boneless leg of lamb, trimmed of all fat and cut into 1-inch cubes

Direction

  1. Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until lamb is coated with marinade. Cover and refrigerate 3 hours, or overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.

Related Post

image

Grilled Corn on the Cob with Calamansi Mayo

Chef Sheldon Simeon's recipe for a Hawaiian twist on Mexican elote features grilled corn slathered in a creamy, cheesy calamansi mayonnaise, which gets its acidic twang from a sour citrus fruit native to the South Pacific (you can substitute Key Limes in a pinch). Japanese chile flakes (ichimi togarashi) add heat; aonori (dried seaweed) flakes add umami oomph and island style. It's an easy and irresistible side dish for a luau-inspired cookout: Try serving it with Simeon's Huli Huli Chicken Wings.

Read More
image

Quick Skillet Roasted Chicken with Spring Vegetables

Tender vegetables simmer in a mixture of chicken drippings and butter in this simple, speedy dish.

Read More
image

Slow Cooker, Spiced Red Lentil Soup with Swiss Chard

In this soup, fresh turmeric pairs up with cinnamon, cumin, and coriander to spice up red lentils and wilted Swiss chard. It's power-packed full of flavor and warmth and also subtly sweet. To serve, add a dollop of yogurt for a bright, creamy, and cooling topping.

Read More

We use cookies to enhance your experience on our website. By continuing to browse, you agree to our Cookie Policy.