Greek Lamb Kebabs, Souvlakia

Greek Lamb Kebabs, Souvlakia

Ingredients

  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 cups red wine
  • juice and zest of 1 lemon
  • 1 Tbsp fresh oregano
  • freshly ground black pepper
  • 1 pound lamb from the leg, trimmed of all fat
  • 8 mushrooms
  • 8 thin lemon wedges
  • 2 onions, cut into wedges
  • 8 bay leaves
  • salt
  • olive oil
  • 2 cloves garlic, finely chopped
  • 1 Tbsp oregano, finely chopped

Instructions

Place the chopped onion and crushed garlic in a bowl with the red wine, lemon juice and zest, oregano and freshly ground black pepper. Cut the lamb into chunks, place them in a shallow dish and pour over the marinade. Toss the meat to coat then cover and leave to marinate in the fridge for at least an hour. Thread the meat onto skewers with the whole button mushrooms, lemon and onion wedges and bay leaves. Brush the kebabs with olive oil then cook over hot coals, turning occasionally for about 6 minutes or until cooked to your preference. Season with salt and pepper and baste with the marinade during cooking. Serve drizzled with a little extra olive oil and finely chopped garlic and oregano.

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