Souvlaki is a popular Greek street food that is served with garlicy yoghurt sauce and salad wrapped in fresh pita bread. It’s easy to prepare and quick cooking under NEFF’s Grill.
Function: Grill
Lamb souvlaki with garlic yoghurt sauce
Ingredients
800 g cubed lamb leg meat (2 cm cubes)
2 cloves garlic, crushed
1 tsp dried oregano
½ tsp dried thyme
½ tsp dried dill
Pinch of cinnamon
2 tbsp olive oil
Zest and juice of one lemon
1 large red capsicum, cut into 2 cm pieces
1 red onion, cut into 2 cm pieces
Salt and black pepper
Approx. 20 bamboo skewers, soaked in water
Sauce
200 g Greek yoghurt
2 cloves garlic, crushed
1 x 10 cm piece of cucumber, finely diced
2 tsp lemon juice
Salt and black pepper
Serving suggestion
1 red onion extra, sliced
2 tomatoes, sliced
100 g feta cheese, roughly crumbled
8 pita breads
Method
Place the lamb in a medium bowl and add the garlic, oregano, thyme, dill, cinnamon, oil, zest and lemon juice. Stir to combine, cover with plastic wrap and refrigerate for at least 2 hours. The meat should look paler in colour.
Preheat Grill on 275⁰C and place wire rack on top of the enamel tray. Thread the lamb, capsicum and onion alternately into the soaked bamboo skewers. Place lamb skewers on a wire rack. Season with salt and black pepper.
Place souvlaki in oven on shelf level 4 (level 3 in compact appliance). Cook the souvlaki for 8-10 minutes on each side, or until browned and a little charred.
While the souvlaki is cooking, make the garlic yoghurt sauce. Combine all the yoghurt, garlic, cucumber, lemon juice, salt and pepper in a small serving dish. Stir to combine.
Arrange onion slices, tomato slices and feta cheese on a serving platter. Warm pita bread in a frypan or chargrill plate over medium heat, if desired. Place pita bread on a serving plate.
Place the souvlaki on a serving plate and serve with garlic yoghurt sauce, salad and pita bread.
Notes
Souvlaki is traditionally cooked over a charcoal grill. Ensure the grill is preheated and that the door is opened only to turn the kebabs. Opening the door unnecessarily, will slow the cooking and prevent the charring of the souvlaki.
Authors Bio
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.