Marinaded Lamb Souvlaki

Name: Marinaded Lamb Souvlaki
Cook time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 1kg Diced lamb (I used Farmison neck fillet but leg will be equally good); Juice and zest of 2 lemons; 110ml Olive oil; 2tbs Dried oregano or 3 tbs fresh Greek is ideal. Remove from stock if using fresh and diced finely.; 1 tsp Dried thyme; 10-12 Dry bay leaves; Salt and freshly ground black pepper; (You will also need 10 or 12 bamboo kebab skewers)

12 mins
easy
4

Recipe by

Gaynor Mairs

Ingredients

1kg Diced lamb (I used Farmison neck fillet but leg will be equally good)
Juice and zest of 2 lemons
110ml Olive oil
2tbs Dried oregano or 3 tbs fresh Greek is ideal. Remove from stock if using fresh and diced finely.
1 tsp Dried thyme
10-12 Dry bay leaves
Salt and freshly ground black pepper
(You will also need 10 or 12 bamboo kebab skewers)

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Introduction

This is Greek fast food at it's best. Tasty goodness for the whole family.

Method

Add olive oil to a large bowl along with the juice and zest of the lemons, oregano, thyme and salt and pepper.
Mix thoroughly and add diced lamb.
Blend through with hands ensuring meat has an even covering , cover tightly with cling film and refrigerate for 4-6 hours or overnight if possible.
Skewer onto kebab sticks allowing one bay leaf for each kebab.
Roast on barbecue on a moderate/high heat for 12-15mins or until well browned, basting with any extra marinade frequently. (Alternately, these will cook well grilled in the oven or griddled in a pan on the hob.
Serve.

Gaynor's Tip: Delicious with couscous salad or just as they come with a squeeze of lemon for extra zing!

Source: Resident Food Farmison Blogger Gaynor Mairs