Lamb souvlaki

Name: Lamb souvlaki
Cook time: 2 h 30 min
Yield: 4
Cuisine: Greek
Ingredients: 2 tsp olive oil; 2 tsp finely grated lemon zest; 4 tbs lemon juice; 2 tsp dried oregano; 125 ml (4 fl oz/½ cup) dry white wine; 3 garlic cloves, finely chopped; 2 fresh bay leaves; 1 kg (2 lb 4 oz) boned leg lamb; 250 g (9 oz/1 cup) low-fat plain yoghurt; 2 garlic cloves, crushed, extra olive oil spray; 4 stoneground wholemeal pitta breads, to serve

Updated November 17, 2017, first published October 31, 2013

easyTime:2 hours +Serves:4

For colour and variety, you can add some onion and green capsicum pieces to these delicious marinated Greek lamb skewers.

Ingredients

2 tsp olive oil
2 tsp finely grated lemon zest
4 tbs lemon juice
2 tsp dried oregano
125 ml (4 fl oz/½ cup) dry white wine
3 garlic cloves, finely chopped
2 fresh bay leaves
1 kg (2 lb 4 oz) boned leg lamb
250 g (9 oz/1 cup) low-fat plain yoghurt
2 garlic cloves, crushed, extra olive oil spray
4 stoneground wholemeal pitta breads, to serve

Method

Step 1
To make the marinade, combine the olive oil, lemon zest and juice, oregano, wine, garlic, bay leaves and salt and freshly ground black pepper in a large non-metallic bowl. Trim the lamb and cut into bite-sized cubes. Add to the marinade and toss to coat well. Cover and refrigerate overnight.
Step 2
Put the yoghurt and extra garlic in a bowl, mix together well and leave for 30 minutes. If using wooden skewers, soak for 30 minutes beforehand to prevent scorching.
Step 3
Drain the lamb and pat dry. Thread onto 8 metal or wooden skewers. Heat the barbecue hotplate, and spray with the oil, cook and turn frequently for 7–8 minutes, or until evenly brown on the outside and still a little rare in the middle.
Step 4
Meanwhile, wrap the breads in foil and put in a warm place on the barbecue for 10 minutes to heat through.
Step 5
Drizzle the skewers with the garlic yoghurt and serve on the warm pitta bread with a green salad.