California Farm Grilled Lamb Souvlaki
Years ago, two greek sailor friends started a restaurant from their basement apartment, served dinner up the stairs, outside. They didn’t speak enough english yet, so I made pictures of their dishes, with the name of the dish, ingredients and price, and we made a photo album as the menu for each table. I got to taste all their specialties, this is one of my favorites. Comes with home made tzatziki sauce, made from yoghurt, garlic, pickle and mint in five minutes. Serve with olives, pita bread and cold greek white wine, Retsina.
California Farm Grilled Lamb Souvlaki
Years ago, two greek sailor friends started a restaurant from their basement apartment, served dinner up the stairs, outside. They didn’t speak enough english yet, so I made pictures of their dishes, with the name of the dish, ingredients and price, and we made a photo album as the menu for each table. I got to taste all their specialties, this is one of my favorites. Comes with home made tzatziki sauce, made from yoghurt, garlic, pickle and mint in five minutes. Serve with olives, pita bread and cold greek white wine, Retsina.
Cooking Instructions
- 1
Marinade the lamb chunks in milk overnight, rinse, dry. Cut in equal size chunks. Put in glass bowl. Premix 1/4 cup cup olive oil, 4 minced garlic cloves, 1 Tbs lemon juice, Tsp oregano till dried herb is reconstituted. Pour over meat. Marinade an hour at room temperature, overnight is better.
- 2
Make the Tzatziki sauce. Put chunks of pickle or whole persian cucumber, peel on, in food processor. Add equal amount greek yoghurt. Pulse a few seconds. Add Tbs chopped garlic cloves. Add tsp chopped fresh mint or dill. If using fresh cucumber, add tsp lemon juice till fresh and tangy. Pulse till creamy.
- 3
Skewer the lamb chunks and onion slices. Divide chunks over bamboo skewers, ten per skewer. Space each chunk with an onion peel, keeping meat seperated so it brows on all sides. Skewer lemon rind over sharp end to keep from burning.
- 4
Grill till golden on one side, turn over, grill other side till edges crust light brown. Drizzle tzatziki sauce on top. Serve with greek olives, pita bread (see my recipes in here) and cold Retsina, greek resin wine. Add pepper and salt to taste at the table. Dip pita bread in left over tzatziki sauce. Enjoy.
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