These Greek kebabs are easy and delicious when barbecued and served with Tzatziki (a Greek yogurt dip), sliced tomatoes, pickled chillies and sliced gherkins.
Souvlaki – to serve 8
- 2kg boned shoulder of lamb
- 1 tbsp dried oregano
- 1 large lemon, juiced plus wedges to serve
- 150ml extra virgin olive oil
- Paprika for sprinkling
Trim excess fat off the lamb and cut into bite-sized pieces. Put into a bowl with the oregano, lemon juice, olive oil, 2 tsps salt and some black pepper and leave to marinate at room temperature for about an hour.
Preheat the barbecue. Thread the lamb onto metal skewers and cook on the hot barbecue, until browned on the outside but still juicy in the centre. Sprinkle with a pinch of paprika and a squeeze of lemon juice to serve.
Drink with: a southern Italian red such as Negromaro or Primitivo. Italian wines from Puglia and Calabria complement Greek foods very well which is not surprising given the very strong historical and social links between them. In this case there is a good balance of warm ripe fruits, earthy tannins and medium weight.
(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)