Lamb Souvlakia with Cucumber Yoghurt
Over a year ago
2,720 views
Ingredients
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
Yummy Greek lamb kebabs! Quick and tasty. Prepare in advance. Reminds me of holidays and sunshine!
Method
-
1
Trim fat from lamb, cut into 3cm pieces.
-
2
Combine oil, rind, juice, garlic and oregano in a large bowl, add lamb.
-
3
Cover and refrigerate for 3 hrs or overnight.
-
4
Combine the yoghurt, cucumber and garlic in a small bowl.
-
5
Cover and refrigerate for 3 hours or overnight.
-
6
Thread the lamb onto skewers, do not pack too tightly.
-
7
Cook on a heated, oiled BBQ, uncovered until browned and cooked as liked.
Chef's Tips
Serve with hot pitta bread, flashed on the bbq and some lovely ripe, sliced tomatoes.
Don't over cook the lamb, it is best nice and baked on the outside but still a little pink and therefore moist on the inside.
Enjoy with plenty of wine!
Yum yum!!
Done! Blonde momento I think :-)
Hi Jail Bird - this looks like a lovely recipe but we can't see the full list of ingredients. Please would you complete these details as we would love to use this recipe as one of our featured dishes. Regards. The Mydish Team.