Name: Grilled skewered lamb
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 2.5 ml/½ tsp dried thyme or some sprigs of fresh thyme; salt and ground black pepper; 1 small shoulder of lamb, boned and with most of the fat removed, cubed (see Cook’s tips); juice of 1 lemon; 75 ml/5 tbsp extra virgin olive oil; 5 ml/1 tsp dried oregano; 2 garlic cloves, crushed; 2–3 onions, preferably red onions, quartered; 2 red or green bell peppers, quartered and deseeded

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Arni souvlaki used to be street food par excellence when we were growing up in Athens. It was a real treat for us on balmy evenings to walk to the corner shop to buy them – we would stand outside to eat, still immersed in the tantalizing aroma of the barbecuing lamb. Lamb still makes the best souvlaki, but in Greece this has now largely been replaced by pork, which is cheaper. Unfortunately, the taste has suffered, as there is nothing to match the succulence and flavour of bar