What you'll need: 1 ½ kg good quality lamb - leg or shoulder, cut into decent sized chunks 100 ml red wine The zest and juice of 2 lemons 2 crushed garlic cloves 2 tsp dried oregano 100 ml olive oil Serves: 10 Time: 20 minutes To serve: flatbreads, chilli sauce,
What you'll need:
- 1 ½ kg good quality lamb - leg or shoulder, cut into decent sized chunks
- 100 ml red wine
- The zest and juice of 2 lemons
- 2 crushed garlic cloves
- 2 tsp dried oregano
- 100 ml olive oil
Time: 20 minutes
To serve: flatbreads, chilli sauce, yoghurt, shredded cabbage, tomato and cucumber.
First, you need to marinate your lamb to get all those flavours popping. In a large bowl, place your lamb chunks, along with the oil, wine, garlic, lemon, oregano and plenty of salt and pepper. Give it a good mix, cover and leave in the fridge overnight.
When you’re ready to cook, take the lamb chunks out of their marinade, and thread them onto metal skewers (you can use soaked wooden ones, too). You can then cook them on a grill, a barbecue, or on a hot griddle, for about 10 minutes or until they’re very well browned all over and still a little pink inside.
Serve in a flat bread, with salad and your choice of sauce.
Make the most of this Souvlaki by pairing it with Westwood Pinot Noir. This elegant, gluggable Yarra Pinot is going to go gorgeously with lamb - especially dishes which bring lamb together with fruit like prunes and apricots.
There you have it -- an easy recipe for Lamb Souvlaki! Yum!
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