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
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.
LAMB SOUVLAKI
Provided by The Hearty Boys
Categories main-dish
Time 1h28m
Yield 10 souvlaki
Number Of Ingredients 7
Steps:
- Soak the rosemary sprigs in water for at least 1 hour prior to grilling the souvlakia.
- Trim the leg of lamb of any excess fat and cut into 1 1/2 inch cubes. Place the cubes in a mixing bowl. Add the garlic, chopped rosemary, olive oil and salt and toss to coat. Refrigerate for at least 1 hour and up to 12 hours.
- Remove the lamb from the refrigerator and skewer 4 pieces onto each rosemary sprig.
- Heat a grill top for 5 minutes. Place the souvlaki on the grill and cook 1 1/2 to 2 minutes per side. Keep warm in a low oven until all are finished, transfer to a decorative platter and serve with lemon wedges.
SOUVLAKI ON PITA BREAD
When you come to Greece you will find a souvlaki bar at every corner!! Try it..you will not regret it.
Provided by Poppy
Categories Lamb/Sheep
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the lamb cubes in a large mixing bowl.
- Combine all the marinade ingredients in the bowl of a food processor fitted with the metal blade, and process to a puree.
- Pour the marinade over the lamb.
- Toss the meat to coat well with the marinade.
- Cover and let marinate for at least 4 hours at room temp or refrigerate overnight.
- Prepare the mayonnaise and/or tzatziki, cover and refrigerate.
- Toss the onion with the vinegar, cover, and refrigerate.
- Wrap the pitas in foil and keep warm in a preheated 350~ oven while you cook the lamb.
- Bring the lamb to room temp.
- Thread the lamb cubes onto the skewers.
- Prepare a medium-hot fire in a grill.
- Place the lamb on the grill and cook, turning them frequently, until the lamb is medium rare, about 7 minutes.
- Transfer the lamb cubes to a warm platter, and remove the lamb from the skewers.
- These can also be broiled.
- Set out the pita breads, lamb, the mayonnaise and/or tzatziki, onion, lettuce, and tomatoes at the table for guests to help themselves.
- Spread some mayonnaise or tzatziki over a pita.
- Distribute a few cubes of lamb on the bread and top with onion, lettuce, and tomatoes.
- Sprinkle with a few drops of Tabasco sauce, if desired, roll up the pita, and eat the sandwich out of hand.
- If you use store-bought instead of homemade pocketless pita breads, reheat them before serving.
- To reheat,wrap them in foil in stacks of 2.
- Place the foil-wrapped pita breads in a preheated 400~ oven until they are soft, about 15 minutes.
Nutrition Facts : Calories 512.4, Fat 25.5, SaturatedFat 5.3, Cholesterol 71.4, Sodium 712.4, Carbohydrate 40.6, Fiber 3.3, Sugar 3.2, Protein 29.9
LAMB CUBES BASE FOR SOUVLAKI, PITAS, STEWS AND MORE
So often I want to make some of the Greek dishes such as the fabulous avgolemno fricassee, pitas, a lamb stew or just barbecue souvlaki style but its 6 pm and the most flavorful cuts take far longer than i have. This base i developed can be used in almost any recipe calling for cubed lamb, it has lemon and rosemary but works with other cuisines too from Moroccan to Irish. The other advantage of this is that you can defat it after it cools. Tips: Take some out and freeze before they get to tender so that you can skewer them, or just use the vegetable basket for your bbq and pretend they were on skewers. Freeze them in 2 cup portions and you are always ready to go. I cooked it in a crock pot, but on the stove, in the oven work just as well if you check for tenderness
Provided by MarraMamba
Categories Lunch/Snacks
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Brown lamb in olive oil.
- Deglaze pot with a little water scraping up browned bits and put all into a crock pot.
- Add other ingredients. Since its a base, I just leave the cloves whole and quarter the onions.
- Cook in crockpot for 8 hours on low. I have left it for 12 before, the meat is falling apart tender then but works beautifully.
- Let cool, remove from broth and store in freezer bags if not using immediately. Alternatively let the broth cool and then defat it and add that to some or all bags of meat.
- Take what you need when your craving for a good lamb dish hits.
Nutrition Facts : Calories 463.6, Fat 39.2, SaturatedFat 15, Cholesterol 108.9, Sodium 92.9, Carbohydrate 1, Fiber 0.1, Protein 25.3
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