Souvlaki

Name: Souvlaki (Greek Lamb Brochettes)
Yield: Serves 6
Cuisine: Greece
Ingredients: ⅓ cup fresh lemon juice; 1⅓ cups olive oil; 1 medium onion, cut into chunks (about 1½ cups); 2½ to 3 pounds leg of lamb, trimmed well and cut into twenty-four 2-inch cubes; 2 tablespoons freshly ground pepper; 3 tablespoons dried oregano; 3 tablespoons minced garlic; Salt

Greek Lamb Brochettes

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Yet another wonderful lamb kabob. You can’t have too many in your repertoire.

Ingredients

Marinade

1 medium onion, cut into chunks (about 1½ cups)
1⅓ cups olive oil
⅓ cup

Europe
Greece
Main course
Gluten-free
Mediterranean

Method

For the marinade, pulse the onion in a food processor until pureed. Add the remaining ingredients and pulse just until combined. Pour the marinade over the lamb cubes in a shallow nonaluminum container and toss the meat to coat. Cover and refrigerate overnight.

Heat the grill or broiler. Let the lamb warm to room temperature. Thread the cubes onto 6 skewers and lightly sprinkle with sal