You may think that a kebab is Turkish by origin.
Well it’s not.
It’s GREEK. Particularly lamb kebab. None of that mixed donor/shish nonsense. Greek kebab is also known as Souvlakia, one of my favourite words of all time.
To make garlic and lemon souvlakia you will need:
1.5kg lamb leg steaks
3 medium lemons
1 cup (250ml) lemon juice
8 cloves garlic, crushed
1/4 cup chopped fresh rosemary leaves
1 tablespoon seasoned pepper
2 tablespoons mild mustard
1/2 cup (125ml) olive oil
2 tablespoons extra olive oil
What to do:
- Cut lamb into 3cm pieces. Using vegetable peeler, peel rind thinly from lemons, cut rind into thin strips. Combine lamb and rind in large bowl, pour over combined juice, garlic, rosemary, pepper, mustard and oil, mix well; cover, refrigerate overnight.
- Drain lamb from marinade; reserve marinade. Thread lamb onto 16 skewers. Heat extra oil in baking dish, add kebabs in batches, cook, turning occasionally until lightly browned.
- Return kebabs to baking dish, pour over reserved marinade, bake, un-covered, in moderate oven for about 15 minutes or until tender.
- Remove kebabs from baking dish, boil marinade in dish, uncovered, until reduced to 1 1/2 cups (375ml), add butter, stir until melted. Serve sauce with kebabs.
So there you have it.
Greeks enjoy their kebabs in all weather but they are particularly nice when the sun is shining, served with a Greek salad and plenty of ouzo!