Lamb Recipe Search
Souvlakia
Traditionally served using lamb, Souvlakia works equally well with beef, use a quick-cooking cut for best results. Serve in pita pockets or on its own with the side salad at the BBQ
Ingredients
500g boneless lean lamb
1 medium-sized onion, peeled and roughly chopped
3-4 teaspoon minced garlic
3 Tablespoon oil
1 teaspoon each ground cumin, coriander and paprika
1/2 teaspoon ground cinnamon
4-5 pita pockets, lettuce greens, coleslaw and yoghurt (optional) to serve
Preparation
Put the onion, garlic and oil in a food processor and process until well blended
Pulse in the cumin, coriander, paprika and cinnamon, adding a good seasoning of salt
Alternatively, if you don't have a food processor, grate the onion and mix with the other ingredients
Cut the lamb into 1.5-2cm sized pieces and place in a shallow dish
Pour the onion mixture over the lamb and toss to coat
Cover and refrigerate or at least 30 minutes or overnight if possible
Heat the barbecue hot plate to high and brush liberally with oil
Drain and discard any liquid from the marinated lamb
Pile the pieces onto the pre-heated hot plate
Toss, so the lamb browns quickly on all sides but remains pink and juicy on the inside
Stuff the lamb into warmed pita pockets with lettuce greens and with coleslaw
Yoghurt can be served on the side if wished
Serves 4 - 5
Preparation 30 minutes
Cooking 10 minutes
Recipe Allyson Gofton
StrawberryNET - Perfume, Cosmetics, Makeup, Skin Care, Fragrance