Greek Lamb on Skewers (Souvlaki) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I spent a lot of time in Greece and this was by far my favorite dish. I love it served on a hot pita with marinated onions, tomatoes, and feta cheese; all topped with garlicky tzaziki sauce. I'm not sure where I got this recipe, but I've been making it for years with great success. Serve with fried calamari and French fries. Make a lot of tzaziki so there is plenty for dipping. Time to prep does not include the very important marinade time. Ingredients:
1 cup olive oil |
1/4 cup lemon juice |
1/2 cup dry red wine |
1 garlic clove (minced) |
2 bay leaves |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons dried oregano leaves |
3 lbs lamb |
4 tomatoes (cut into wedges) |
2 onions (cut into strips) |
1/2 lb feta cheese (cubed) |
1/2 cup olive oil |
1/2 cup red wine vinegar |
1 garlic clove (crushed) |
2 tablespoons dill (chopped) |
1 teaspoon dry oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups yogurt |
1/2 cup cucumber (peeled, seeded, grated) |
2 garlic cloves (minced) |
2 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon dried mint |
1 tablespoon lemon juice |
12 pita breads |
2 tablespoons olive oil |
1 teaspoon paprika |
Directions:
1. For the marinade: Combine first 8 ingredients.
2. Cut lamb up into 1/2 thick, 1 wide, 3 long strips.
3. Pour marinade over lamb and chill overnight. Turning occasionally.
4. For the veggies: Combine the next 10 ingredients and let chill over night.
5. Skewer meat. If using wooden skewers, soak for an hour in water first. About 8 slices per stick.
6. Prepare grill. Add wood chips. Any type will do.
7. Grill until meat is done, brushing often with marinade. Meat should be brown around the edges, but still a little pink in the center. Don't dry the meat out.
8. Serve with warm pita. Guests should wrap a warm pita round the meat and pull the skewer our, then top their taco with marinated veggies, feta, and tzaziki.
9. For the tzaziki: Place the yogurt in cheese cloth. Twist to bind and squeeze the yogurt. Place in colander over a bowl to drain for an hour or so.
10. Peel and slice a cucumber down the middle, and spoon out the seeds.
11. Grate the cucumber. Squeeze out as much juice as you can.
12. In a bowl, mix the yogurt, cucumber, garlic, oil, salt, mint, and lemon juice. Let chill a few hours (over night is best).
13. For the pita: Buy pita flat bread (whole breads without the pocket).
14. Mix olive oil with paprika.
15. Brush each piece on both sides with a little of the olive oil.
16. Place on hot griddle and warm thoroughly (about a minute or so on each side).
17. Serve warm.
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