Lamb Souvlaki With Tzatziki Recipes
LAMB SOUVLAKI
Tender pieces of lamb, marinated in a Greek lemon vinaigrette, threaded on skewers and char-grilled to perfection. I like to serve these with rosemary garlic roasted potatoes, a Greek salad, and pita bread.
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Greek
Time 3h25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 1.4 g, Cholesterol 65.3 mg, Fat 29.3 g, Fiber 0.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 343.4 mg, Sugar 0.1 g
GREEK LAMB SOUVLAKI SKEWERS
Quick and easy, grilled Greek lamb souvlaki skewers are marinated in a simple Mediterranean marinade for just 30 minutes. Serve with some tzatziki sauce.
Provided by Sam | Ahead of Thyme
Categories Lamb
Time 1h
Number Of Ingredients 8
Steps:
- Marinate the lamb. Add cubed lamb into a zip-loc bag, and add 1/4 cup olive oil, lemon juice, minced garlic, Italian seasoning, cumin, salt and pepper. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.
- . Thread the lamb onto skewers, and lightly brush some olive oil.
- . Preheat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with remaining olive oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the lamb skewers for 8-10 minutes on each side or until the internal temperature for the lamb reaches 155 F. For well done, cook 1-2 more minutes on each side or until the internal temperature reaches above 160 F.
Nutrition Facts : ServingSize 1 skewer, Calories 279 calories, Sugar 0.2 g, Sodium 2371.4 mg, Fat 23.7 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.9 g, Protein 14.6 g, Cholesterol 51.5 mg
LAMB SOUVLAKI WITH TZATZIKI
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers.
- Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.
- Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately.
- Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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MARINATED GREEK LAMB SOUVLAKI RECIPE (SKEWERS) WITH PITA ...
From mygreekdish.com
Category MainCalories 350 per serving
- To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
- Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
- In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
- To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
MARINATED LAMB SOUVLAKI WITH TZATZIKI | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 1 hr 5 minsCuisine GreekCalories 721 per serving
- For the marinated lamb: Add the cubed lamb shoulder, red onion, lemon juice, cumin, paprika, oregano, thyme, olive oil, and garlic to a bowl. Season with salt and pepper and mix. Marinate for 30 minutes.
- For the tzatziki: Add the Greek yogurt, cucumber, dried mint, olive oil, and garlic to a bowl. Season with salt and pepper and mix. Set aside.
- Assemble the skewers: Skewer the marinated lamb cubes and place them on the grill together with some marinade.
- Grill the skewers until the lamb is browned on all sides. Serve them together with tzatziki and pita (or even tortilla) and garnished with some parsley.
LAMB SOUVLAKI WITH TZATZIKI | SO DELICIOUS
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5/5 (1)Total Time 35 minsCuisine GreekCalories 368 per serving
- For the lamb mince mixture: Add the lamb mince, onion, fresh parsley, garlic, allspice, salt, ginger, cumin, oregano, and paprika to a bowl. Season with pepper and mix until even using your hands.
LAMB SOUVLAKI SKEWERS WITH TZATZIKI RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
4.7/5 (6)Total Time 30 minsCuisine Greek RecipesCalories 563 per serving
- Coat the lamb in the oil, cumin and lemon zest. Season. Thread onto 8 skewers, alternating with onion chunks. Set aside to marinate.
- Light/preheat the barbecue or grill, or heat a griddle pan over a medium-high heat. Make the tzatziki. Mix the cucumber, garlic, mint, lemon zest and juice, and yogurt in a bowl. Set aside.
- Barbecue, grill or griddle the lamb for 3-4 minutes on each side until cooked. Serve on the flatbreads with the lettuce leaves and tzatziki.
GREEK LAMB SOUVLAKI PLATES WITH AVOCADO TZATZIKI. - …
From halfbakedharvest.com
4.2/5 (20)Total Time 1 hrCategory Appetizer, Main Course, Side DishCalories 426 per serving
- In a large gallon size zip-top bag, combine the ingredients for the lamb and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
- Combine all the ingredients except the avocado in a bowl and mix well. If not serving right away, keep covered in the fridge. When ready to serve, stir in the avocado. The Tzatziki will keep 2-3 days in the fridge. My avocado stayed pretty green due to the lemon juice.
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5/5 (1)Total Time 40 minsCategory Dinner, Main CourseCalories 500 per serving
- Place the lamb pieces, lemon juice, cumin, oregano, sumac, chilli flakes, sea salt and 1 tablespoon oil into a large bowl or resealable bag along with the bashed garlic cloves. Mix well so that the lamb is thoroughly coated. Leave in the fridge to marinate for a few hours, preferably overnight.
- Brush the courgette, aubergine, pepper, lettuce and tomatoes with a little oil. Sprinkle with salt and pepper. Heat a griddle pan (ideally cast iron) over medium high heat and griddle the vegetables in batches until they are nice and soft and charred. This should take a couple of minutes per side, depending on how well your pan conducts the heat. Place the cooked veggies into a bowl and pour over the lemon dressing. Mix well.
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LAMB SOUVLAKI WITH TZATZIKI - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (2)Calories 518 per servingCategory Main Course
- In a 2-cup measuring cup, whisk together the lemon juice, olive oil, salt, pepper, oregano and garlic. Pour HALF the marinade into a large zipper bag. Add the lamb cubes to the zipper bag and seal. Refrigerate, turning frequently, for 4 to 8 hours.
- Peel the cucumber and slice in half lengthwise. Using a spoon, scoop out the seeds and discard. Shred the cucumber on a large box grater over a strainer. Drain for a few minutes then transfer to a small bowl. Add the remaining tzatziki sauce ingredients and stir to combine. Cover and refrigerate until ready to serve. Tzatziki sauce can be made 24 hours in advance. Serve the remaining cucumber (sliced) with the Souvlaki, if desired.
- If using bamboo skewers soak in water for one hour before grilling. Thread the lamb cubes on skewers alternating with pieces of red onion and bell pepper. Discard lamb marinade. Set aside at room temperature while preparing the grill.
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