Souvlakia
photo by Boomette
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2721.55 g leg of lamb, cut into 1-inch cubes
- 354.88 ml extra virgin olive oil
- 236.59 ml Burgundy wine or 236.59 ml dry red wine
- 157.80 ml lemon juice
- 2 garlic cloves, minced
- 2 bay leaves
- 14.79 ml dried oregano, leaves not powdered
- 2.46 ml salt
- 1.23 ml pepper
directions
- Combine all ingredients except lamb in a large bowl; stir with a wire whisk. Add lamb, stirring gently to combine. Cover and marinate in the refrigerator at least 8 hours, up to 24 hours.
- Remove lamb from marinade, reserving marinade. Set meat aside.
- Place marinade in a saucepan, bring to a boil, reduce heat and simmer 5 minutes. Remove from heat and set aside.
- Place lamb on metal skewers; grill over medium coals or broil 4 to 6 inches from heat 8 to 10 minutes on each side or to desired degree of doneness, basting frequently with marinade.
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Reviews
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I cut the recipe back by 1/2 and I used pork roast cut into cubes and let it marinate for a good 20 hours. I cooked the cubes on a hot pan to get them crispy souvlaki-style as opposed to placing them on skewers in the oven. I did not make the sauce for basting since I wasn't going to baste. The marinate left on the cubes after marinating was plenty for cooking. The flavour was just fantastic and I will for sure make this dish again.
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When I first was mixing up the marinade I thought for sure it was not going to be very souvlakia tasting. Boy was I wrong. I did cut way back on the amount of oil. I used chicken and cut way back on the amount of oil. I sauted the meat after about 7 hours of marinade time. This received many OH's and YUMS at the dinner table. Definite keeper recipe. Made for Zaar Stars Tag
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Tweaks
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I made this for dinner last night and took the liberaty to use chicken instead of the lamb, as stated in the description. Since I went with chicken, I used a dry white wine, as it was also what I had on hand. Otherwise followed ingredients as written. I only marinaded mine for about 3 hours, which worked out great flavor wise. I used chicken breast cutlets and just left them whole. I grilled them with a skewer of sliced onion and brushed the marinade throughout the cooking. I love souvlaki and this is a wonderful recipe. Thanks for sharing Breezermom. Made for 123 tag.
RECIPE SUBMITTED BY
breezermom
United States