Aussie Lamb Sandwich Souvlaki Recipes

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE

Steps:

• Make tsatsiki sauce:
• Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
• Make lamb sandwiches:
• Preheat broiler.
• Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
• Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
• While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
• Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

LAMB SOUVLAKI

Steps:

• Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• 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.

LAMB SOUVLAKI

Steps:

• Soak the rosemary sprigs in water for at least 1 hour prior to grilling the souvlakia.
• Trim the leg of lamb of any excess fat and cut into 1 1/2 inch cubes. Place the cubes in a mixing bowl. Add the garlic, chopped rosemary, olive oil and salt and toss to coat. Refrigerate for at least 1 hour and up to 12 hours.
• Remove the lamb from the refrigerator and skewer 4 pieces onto each rosemary sprig.
• Heat a grill top for 5 minutes. Place the souvlaki on the grill and cook 1 1/2 to 2 minutes per side. Keep warm in a low oven until all are finished, transfer to a decorative platter and serve with lemon wedges.

LAMB SOUVLAKI WITH TZATZIKI

Steps:

• Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers.
• Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.
• Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately.
• Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GREEK SOUVLAKI

Steps:

• Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well.
• Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.
• If using wooden skewers soak them in water overnight or for at least 2 hours.
• Preheat the grill to medium high.
• Thread meat evenly onto 4 skewers& season with salt and pepper.
• Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes).
• Serve with tzatziki sauce and pita bread.

SOUTH AUSSIE LAMB YIROS (OR GYROS, SOUVLAKI, KEBABS, DONER KABAB

Steps:

• Slice lamb into very thin strips. Place in a plastic bag together with the olive oil and nostimini blend. Massage to make sure the oil and nostimini has coated all of the meat. Allow to marinate for minimum of 30 minutes.
• While lamb marinates thinly slice tomato and onion. Shred lettuce. Set aside in fridge.
• Cut 2 foil sheets 10cm (4") larger all around that your pita bread. Cut 2 baking paper sheets the same size as the pita. Place one sheet of baking paper on top of each sheet of foil.
• Heat 2 frypans to med-hot.
• Lightly spray one side of a pita with cooking spray and place this side down on one fry pan. Spray the other pan with cooking spray and stir-fry half the meat until cooked. (Do not allow to stew - crusty bits are good.).
• When meat is ready remove from heat. Place one foil/paper stack on a plate.
• Working quickly, remove pita from heat and place on the paper with toasted side up.
• Now place the meat then half the salad items and tzatziki down the middle of the pita. Use the paper to tightly roll each side of the pita into the centre ensuring one side crosses the other. Roll package in the foil. Twist the bottom of the foil to catch the juices.
• Repeat with remaining ingredients.
• Serve with plenty of napkins!