Thu, May 24 2012
Lamb souvlaki skewers
Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day
Ingredients
* 1½ kg lamb leg or shoulder (fat trimmed), cut into chunks
* 100ml olive oil
* 100ml red wine
* 2 tsp dried oregano
* zest and juice 2 lemons
* 2 garlic cloves , crushed
TO SERVE
* flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt
Nutrition Information
Serving Size 1 (594g)
Recipe makes 6 servings
Calories 1438
Calories from Fat 883 (61%)
Amount Per Serving %DV
Total Fat 98.2g 151%
Saturated Fat 25.7g 128%
Monounsaturated Fat 58.2g
Polyunsaturated Fat 9.5g
Trans Fat 0.0g
Cholesterol 164mg 54%
Sodium 1977mg 82%
Potassium 1050mg 30%
Total Carbohydrate 83.5g 27%
Dietary Fiber 5.4g 21%
Sugars 11.4g
Protein 52.7g 105%
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- 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.
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