Friday, May 22, 2015

Lamb Souvlaki

  • 1/2 cup olive oil
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon dried mint
  • salt and pepper to taste
  • 1 1/2 lbs lamb kabobs
Mix together all of the ingredients except the lamb in a zipper-lock bag. Add in the lamb pieces, seal the bag, and toss to coat the meat with the marinade. Open the bag and reseal, removing as much air as possible. Place in the fridge for at least 2 hours or overnight.

Heat the grill to high. Thread the lamb cubes into metal or wooden skewers. Once the grill is heated up, grill the skewers until they are browned on all sides and cooked through (about 8 to 12 minutes), turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 minutes. Serve with pita and tzatziki sauce.

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