LAMB SOUVLAKI
In this updated classic, lamb is marinated in lemon, rosemary, and oregano and grilled on skewers, then served with a tart tomato relish and peppery marinated feta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 26
Steps:
- For the kebabs: Combine oil, lemon juice, herbs, and garlic. Combine marinade and lamb. Cover, and refrigerate for at least 4 hours (preferably overnight).
- Make the tomato relish: Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Brush tomatoes with oil, and season with salt. Grill until charred and softened, about 5 minutes per side. Coarsely chop, then place in a sieve set over a bowl. Let drain for 10 minutes. Discard liquid.
- Heat oil in a saucepan over medium heat. Cook shallot until translucent, 3 to 4 minutes. Add water and sugar, and simmer until liquid has reduced by half. Add tomatoes and vinegar, and cook for 2 minutes. Stir in 1/2 teaspoon salt and the cayenne. Let cool.
- Make the marinated feta: Combine oil, lemon zest and juice, dill, pink and black peppercorns, and red-pepper flakes in a nonreactive dish. Add feta, and turn to coat. Marinate until ready to serve (no longer than 1 hour or cheese will begin to break down).
- Thread lamb and onions onto 8 skewers, alternating. Thread a lemon wedge onto one end of each skewer. Season with salt and pepper. Grill until a meat thermometer inserted into lamb registers 130 degrees for medium-rare and onions and lemons are caramelized, about 5 minutes per side. To serve, place each kebab on top of a whole pita, pull out the skewer, and top lamb with relish. Crumble feta over top.
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All 4 u
[email protected]This recipe was a complete disaster. The lamb souvlaki was tough and chewy, and the marinade was bland.
Akintoye Oluwatosin
[email protected]The lamb souvlaki was not cooked evenly. Some pieces were overcooked while others were undercooked.
Ms World
[email protected]I found the marinade to be a bit too salty.
Atif Baloch
[email protected]The lamb souvlaki was a bit dry, but the flavor was still good.
Emmanuel Omondi
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Peter Murugu
[email protected]I followed the recipe exactly and the lamb souvlaki turned out perfectly. I will definitely be making this again.
Basofi Jordi
[email protected]This recipe is a great way to use up leftover lamb. I had some leftover from a roast and it worked perfectly in this recipe.
Neelam h Q
[email protected]I'm not a big fan of lamb, but I really enjoyed this recipe. The marinade tenderized the meat and made it very flavorful.
Munirmunna Munirmunna
[email protected]This was my first time making lamb souvlaki and it turned out great! The meat was cooked perfectly and the marinade was very flavorful.
md tasin
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the lamb souvlaki and asked for the recipe.
ITZ BAGHI
[email protected]This recipe was easy to follow and the results were delicious. I loved the smoky flavor that the grilling added to the meat.
Casandra Rafa
[email protected]I've tried many lamb souvlaki recipes, but this one is by far the best. The combination of herbs and spices in the marinade is perfect.
WNR Investments
[email protected]This lamb souvlaki recipe is a keeper! The meat was so tender and juicy, and the marinade was flavorful without being overpowering. I will definitely be making this again.