GREEK LAMB SOUVLAKI SKEWERS
Quick and easy, grilled Greek lamb souvlaki skewers are marinated in a simple Mediterranean marinade for just 30 minutes. Serve with some tzatziki sauce.
Provided by Sam | Ahead of Thyme
Categories Lamb
Time 1h
Number Of Ingredients 8
Steps:
- Marinate the lamb. Add cubed lamb into a zip-loc bag, and add 1/4 cup olive oil, lemon juice, minced garlic, Italian seasoning, cumin, salt and pepper. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.
- . Thread the lamb onto skewers, and lightly brush some olive oil.
- . Preheat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with remaining olive oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the lamb skewers for 8-10 minutes on each side or until the internal temperature for the lamb reaches 155 F. For well done, cook 1-2 more minutes on each side or until the internal temperature reaches above 160 F.
Nutrition Facts : ServingSize 1 skewer, Calories 279 calories, Sugar 0.2 g, Sodium 2371.4 mg, Fat 23.7 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.9 g, Protein 14.6 g, Cholesterol 51.5 mg
LAMB SOUVLAKI
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
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
GREEK SOUVLAKI
This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
Provided by CountryLady
Categories Lamb/Sheep
Time 2h7m
Yield 4 serving(s)
Number Of Ingredients 10
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.
LAMB SOUVLAKI SKEWERS
Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 4h
Number Of Ingredients 7
Steps:
- Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper - don't add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
- Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
- Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.
Nutrition Facts : Calories 356 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.99 milligram of sodium
GREEK LAMB ON SKEWERS (SOUVLAKI)
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.
Provided by Pokey in San Antonio
Categories Lamb/Sheep
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 29
Steps:
- For the marinade: Combine first 8 ingredients.
- Cut lamb up into 1/2" thick, 1" wide, 3" long strips.
- Pour marinade over lamb and chill overnight. Turning occasionally.
- For the veggies: Combine the next 10 ingredients and let chill over night.
- Skewer meat. If using wooden skewers, soak for an hour in water first. About 8 slices per stick.
- Prepare grill. Add wood chips. Any type will do.
- 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.
- 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.
- 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.
- Peel and slice a cucumber down the middle, and spoon out the seeds.
- Grate the cucumber. Squeeze out as much juice as you can.
- In a bowl, mix the yogurt, cucumber, garlic, oil, salt, mint, and lemon juice. Let chill a few hours (over night is best).
- For the pita: Buy pita flat bread (whole breads without the pocket).
- Mix olive oil with paprika.
- Brush each piece on both sides with a little of the olive oil.
- Place on hot griddle and warm thoroughly (about a minute or so on each side).
- Serve warm.
Nutrition Facts : Calories 1438.4, Fat 98.2, SaturatedFat 25.7, Cholesterol 164.4, Sodium 1977.8, Carbohydrate 83.5, Fiber 5.4, Sugar 11.4, Protein 52.7
LAMB SKEWER PITAS
One of my favorite things to get at a Greek restaurant is souvlaki. You can get this dish with chicken, pork or lamb. My mother cooked a lot of lamb growing up, so when I order souvlaki, I always get lamb.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
- Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
- Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
- To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
- In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.
KITTENCAL'S GREEK SOUVLAKI (GRILLED SKEWERED LAMB OR PORK)
There are many recipe out there for slovlaki, this is one I have been making for years and is a personal favorite, this can be made using lamb or pork, the secret to the marinade is the little extra bit of honey and the seasoned salt ;-) traditional Greek souvlaki is not threaded with veggies, but I like to add them on the skewers, you have the option of using them or not. Serve the lamb with toasted pitas and tzatzika sauce if desired please see my recipe#157176. Plan ahead the lamb needs to marinade overnight. You can also make these in the oven under the broiler, using metal skewers ONLY in place of wooden, turning occasionally. The vegetable amounts listed are only esimated you can use as many as desired on the skewers.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT8m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
- Place the lamb in a large glass bowl.
- Pour the wine sauce over the lamb; toss to coat well.
- Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
- Lightly oil the grill and preheat.
- Remove the lamb from the marinade (discard marinade).
- Soak the wooden skewers in water for 30 minutes before threading.
- Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
- Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
- Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
- Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
- DELICIOUS!
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GREEK LAMB SOUVLAKI WITH GRILLED VEGGIE …
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Reviews 1Estimated Reading Time 2 minsServings 4
- Begin by trimming any excess fat off the lamb and then cut into small chunks to fit your skewers. About 1 inch. Place in a large bowl.
- Place all of the seasoning ingredients, oil and vinegar over the meat. Mix well to coat. Add sliced onions over the meat and mix well with your hands.
- Cover with plastic wrap and refrigerate at least 8 hours to allow the meat to absorb all the wonderful flavors and so that it tenderizes beautifully.
- take the marinated meat out of the refrigerator and allow it to come to room temperature before grilling. (NEVER place cold meat on a hot grill).
MARINATED GREEK LAMB SOUVLAKI RECIPE (SKEWERS) WITH PITA …
From mygreekdish.com
Category MainCalories 350 per serving
- To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
- Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
- In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
- To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
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