Souvlaki

Greek Lamb Brochettes

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

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
  • cup

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