GREEK LAMB SOUVLAKIS
Enjoy classic Greek lamb souvlakis at home with this easy and delicious recipe featuring tender grilled lamb, creamy homemade tzatziki sauce and whole grain pitas.
Provided by Kaleigh
Categories main dish
Time 2h
Number Of Ingredients 14
Steps:
- Cut lamb chops into 1-inch cubes and place in a container. Add diced onion, garlic, lemon juice, vinegar, olive oil, salt, pepper, and oregano. Stir to combine and cover. Let lamb marinate in the refrigerator 1-2 hours.
- Heat grill to medium-high heat. Skewer lamb onto metal skewers or presoaked wooden skewers. Grill lamb skewers on high, rotating every couple of minutes, until pink in the center, about 8-10 minutes.
- Heat pitas on the grill until just warmed but still soft and pliable. Top with lamb, onion, feta, tzatziki sauce and fresh dill. Enjoy!
Nutrition Facts : Calories 584 calories, Sugar 5.1 g, Sodium 1526.1 mg, Fat 24.2 g, SaturatedFat 5.9 g, TransFat 0 g, Carbohydrate 44.5 g, Fiber 4.9 g, Protein 48.7 g, Cholesterol 115.4 mg
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 SOUVLAKI WITH TZATZIKI
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 29
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.
BEST LAMB SOUVLAKI RECIPE FOR GREEK EASTER
Learn how to make grilled lamb souvlaki and a Greek salad with this recipe from Giannis Kotsos of Meraki Greek Bistro in Miami - perfect for Easter.
Provided by Tasting Table Staff
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Make the lamb marinade: In a medium bowl big enough to hold all the lamb pieces, mix together the garlic powder, salt, oregano and olive oil. Place the lamb in the marinade and stir gently to coat all the pieces. Cover and refrigerate for 1 to 2 hours.
- Make the Greek salad: Combine the diced tomatoes with the onion, green pepper, feta cheese and kalamata olives. Stir in the olive oil and oregano, and season with salt.
- When the lamb is done marinating, place the pieces on the wooden skewers to create kebabs with about 6 pieces on each skewer. Heat a griddle or grill to high heat and place the lamb kebabs on the grill. Cook for 10 to 15 minutes, rotating often to cook on all sides. Remove from the grill when done, and then grill the tomato slices until softened.
- Warm the pita bread on the grill and cut each one into quarters. To serve, place the pita pieces on a plate and layer with the kebabs, grilled tomatoes, potatoes and Greek salad.
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
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- 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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