LAMB SOUVLAKI WITH TZATZIKI
Say hello to an extremely easy to make Greek traditional dish. Flavor this lamb mince confidently with allspice, ginger, oregano, cumin, and paprika. Remember, souvlaki works wonders when teamed up with some refreshing tzatziki.
Provided by Andrei Gusty
Categories gluten-free, Greek, low calorie, low carb, Main course, nut-free, Other meats, Party, salty
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- For the lamb mince mixture: Add the lamb mince, onion, fresh parsley, garlic, allspice, salt, ginger, cumin, oregano, and paprika to a bowl. Season with pepper and mix until even using your hands.
- For the souvlaki: Thread the mince onto skewers to form the souvlaki. We've got 12 of them.
- Oil the grill with olive oil using a brush and place the skewers on it.
- Cook them for 10-15 minutes. Serve them together with tzatziki and slices of lime.
Nutrition Facts : Calories 368 calories, Protein 35 grams, Fat 21 grams, Carbohydrate 9 grams
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.
LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE
Categories Sandwich Lamb Olive Tomato Broil Quick & Easy Yogurt Lunch Mint Cucumber Lettuce Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Make tsatsiki sauce:
- Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
- Make lamb sandwiches:
- Preheat broiler.
- Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
- Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
- While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
- Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.
LAMB SOUVLAKI WITH YOGURT-GARLIC SAUCE
An easy Lamb Souvlaki recipe with Yogurt-Garlic Sauce. This dish, created by Jim Botsacos, executive chef at New York City's Molyvos restaurant, is a winner. It offers vitamins C and B6 and folate.
Provided by Jim Botsacos
Categories Food Processor Lamb Low Fat Yogurt Grill/Barbecue Self
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.
LAMB OR BEEF KEBAB PITAS WITH TZATZIKI
Because of the use of ground meat, this is what we call a kebab here. Delicious! They can be oven-roasted, but I highly recommend you do these on the bbq.
Provided by evelynathens
Categories One Dish Meal
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 25
Steps:
- In a bowl, knead together all the kebab ingredients. Form into sausages of about 4-5 inches in length. Cover and leave in the fridge for about an hour.
- Prepare the Tzatziki: In a bowl, whisk together all the ingredients. Taste, and adjust seasoning. Refrigerate for 30 minutes.
- Preheat oven to 400°F (this is also great on the bbq).
- Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
- Get some grilled pita breads.
- Place 1 or 2 kebabs inside each pita and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parlsey.
- Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around bottom to catch any drips.
- Enjoy one of the best sandwiches you've ever had.
Nutrition Facts : Calories 479, Fat 38.5, SaturatedFat 13.5, Cholesterol 129.4, Sodium 153.6, Carbohydrate 9.8, Fiber 1.1, Sugar 1.5, Protein 22.1
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
GROUND LAMB LOAF & TZATZIKI SAUCE
I found this on the internet somewhere and it said you could wrap the loaf tightly in plastic wrap and chill it overnight. Then you could actually cook it in your rotisserie. I tried that and it didn't work lol. So I followed their directions for making a loaf. It was delicious. I will include the directions for rotisserie but don't holler if it doesn't work. Time does not include draining yogurt, or chilling loaf overnight.
Provided by CoolMonday
Categories Lamb/Sheep
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- LAMB:.
- Process the onion in food processor for 10 to 15 seconds.
- Put into dish towel and squeeze almost all juice and discard juice.
- Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt, and pepper.
- Process about 1 minute until it becomes a fine paste.
- Scrape sides occasionally.
- TO COOK IN ROTISSERIE:.
- Form the meat mixture into a loaf.
- Roll tightly in plastic wrap removing all air pockets.
- Twist ends so wrap is tight.
- Refrigerate at least 2 hours or overnight.
- Place meat on rotisserie skewer.
- Place aluminum foil, shaped like a bowl, underneath to catch drippings.
- Cook on high for 15 minutes.
- Reduce to medium and cook 30-45 minutes, until inside temp is 175.
- TO COOK IN OVEN AS LOAF:.
- Preheat oven to 325.
- Place mixture in loaf pan.
- Place loaf pan in water bath and bake for 60-75 minutes.
- Temp should reach 165-170.
- Remove from oven and drain off fat.
- Place loaf pan on cooling rack.
- Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes.
- TZATZIKI SAUCE:.
- Place yogurt in a tea towel, suspend over a bowl and drain for 2 hours in refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid.
- Discard liquid.
- Combine drained yogurt with all other sauce ingredients.
- Store in refrigerator in air tight container up to a week.
- TO SERVE:.
- Slice lamb and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Nutrition Facts : Calories 419.1, Fat 32.4, SaturatedFat 14.5, Cholesterol 99.1, Sodium 665.8, Carbohydrate 8.4, Fiber 1, Sugar 5, Protein 23
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5/5 (2)Calories 518 per servingCategory Main Course
- In a 2-cup measuring cup, whisk together the lemon juice, olive oil, salt, pepper, oregano and garlic. Pour HALF the marinade into a large zipper bag. Add the lamb cubes to the zipper bag and seal. Refrigerate, turning frequently, for 4 to 8 hours.
- Peel the cucumber and slice in half lengthwise. Using a spoon, scoop out the seeds and discard. Shred the cucumber on a large box grater over a strainer. Drain for a few minutes then transfer to a small bowl. Add the remaining tzatziki sauce ingredients and stir to combine. Cover and refrigerate until ready to serve. Tzatziki sauce can be made 24 hours in advance. Serve the remaining cucumber (sliced) with the Souvlaki, if desired.
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- Place the lamb pieces, lemon juice, cumin, oregano, sumac, chilli flakes, sea salt and 1 tablespoon oil into a large bowl or resealable bag along with the bashed garlic cloves. Mix well so that the lamb is thoroughly coated. Leave in the fridge to marinate for a few hours, preferably overnight.
- Brush the courgette, aubergine, pepper, lettuce and tomatoes with a little oil. Sprinkle with salt and pepper. Heat a griddle pan (ideally cast iron) over medium high heat and griddle the vegetables in batches until they are nice and soft and charred. This should take a couple of minutes per side, depending on how well your pan conducts the heat. Place the cooked veggies into a bowl and pour over the lemon dressing. Mix well.
- Place the lamb cubes onto skewers along with the garlic cloves, if liked, and griddle for a few minutes per side until cooked to your liking.
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