Classic Souvlaki Recipe Lamb Recipe For Zucchini

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LAMB SOUVLAKI



Lamb Souvlaki image

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

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Greek

Time 3h25m

Yield 4

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 1.4 g, Cholesterol 65.3 mg, Fat 29.3 g, Fiber 0.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 343.4 mg, Sugar 0.1 g

LAMB SOUVLAKI WITH TZATZIKI



Lamb Souvlaki with Tzatziki image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 29

2 pounds lamb, trimmed of fat and cut into 1-inch strips
1/4 cup fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon plus 1 teaspoon fresh oregano
2 teaspoons minced garlic
1/4 cup grated onion
2 teaspoons olive oil
1 large white onion, thinly sliced
1 teaspoon Essence, recipe follows
Pita bread rounds
Tzatziki, recipe follows
1 medium cucumber, peeled, sliced in half and seeded, and finely chopped
1/8 teaspoon plus 1/4 teaspoon salt
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon fresh lemon juice or white wine vinegar
1 teaspoon minced fresh dill or oregano leaves
1 teaspoon minced garlic
1/2 teaspoon Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

LAMB SOUVLAKI



Lamb Souvlaki image

In this updated classic, lamb is marinated in lemon, rosemary, and oregano and grilled on skewers, then served with a tart tomato relish and peppery marinated feta.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 26

2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice (from about 2 lemons)
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh oregano
2 garlic cloves, minced
1 boneless leg of lamb (about 2 1/2 pounds), cut into 1- to 1 1/2-inch pieces
2 red onions, cut into 1-inch pieces
1 lemon, cut into 8 wedges
Coarse salt and freshly ground pepper, to taste
8 whole pitas
3 tomatoes, halved
1 tablespoon olive oil, plus more for brushing tomatoes
Coarse salt
2 tablespoons minced shallot
1/4 cup water
2 tablespoons granulated sugar
3 tablespoons balsamic vinegar
Pinch of cayenne pepper
1 tablespoon olive oil
1 thin strip (3 inches long) lemon zest
2 teaspoons fresh lemon juice
1 tablespoon fresh dill
1 teaspoon whole pink peppercorns
1/4 teaspoon black peppercorns, crushed
1/2 teaspoon red-pepper flakes
1 pound Greek feta, thinly sliced

Steps:

  • For the kebabs: Combine oil, lemon juice, herbs, and garlic. Combine marinade and lamb. Cover, and refrigerate for at least 4 hours (preferably overnight).
  • Make the tomato relish: Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Brush tomatoes with oil, and season with salt. Grill until charred and softened, about 5 minutes per side. Coarsely chop, then place in a sieve set over a bowl. Let drain for 10 minutes. Discard liquid.
  • Heat oil in a saucepan over medium heat. Cook shallot until translucent, 3 to 4 minutes. Add water and sugar, and simmer until liquid has reduced by half. Add tomatoes and vinegar, and cook for 2 minutes. Stir in 1/2 teaspoon salt and the cayenne. Let cool.
  • Make the marinated feta: Combine oil, lemon zest and juice, dill, pink and black peppercorns, and red-pepper flakes in a nonreactive dish. Add feta, and turn to coat. Marinate until ready to serve (no longer than 1 hour or cheese will begin to break down).
  • Thread lamb and onions onto 8 skewers, alternating. Thread a lemon wedge onto one end of each skewer. Season with salt and pepper. Grill until a meat thermometer inserted into lamb registers 130 degrees for medium-rare and onions and lemons are caramelized, about 5 minutes per side. To serve, place each kebab on top of a whole pita, pull out the skewer, and top lamb with relish. Crumble feta over top.

CLASSIC SOUVLAKI



Classic Souvlaki image

Why is it that we crave the back to basics, simple food that has been around for eons. Special thanks to "the 250 best 4 ingredient recipes" for this recipe.

Provided by FunkiMonki

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb lean boneless lamb
1/4 cup lemon juice
1/4 cup olive oil
2 -4 garlic cloves, minced
salt and pepper

Steps:

  • Trim lamb. Cut into 1 inch cubes.
  • In a bowl, whisk together lemon juice, oil, garlic, salt and pepper. Marinate for up to 24 hours in refrigerator. Room temp, 30 minutes.
  • Soak wooden skewers at least 10 minutes to prevent charring during cooking.
  • Remove meat from marinade, Thread meat on skewers. broil under broiler or BBQ over med-high until done to personal preference. (approx. 5 min rare, 7 minutes per side for medium).
  • Serve with your favorite tzatziki sauce and savour the efforts of your labour.

Nutrition Facts : Calories 176.4, Fat 15.8, SaturatedFat 2.7, Cholesterol 23, Sodium 18.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 7.2

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