You’d be hard pressed to find someone who doesn’t love kebabs. Souvlaki, kofta and traditional kebabs can be found from the humblest of backyard BBQs to the most inspirational of Instagram feeds. Worldwide affection for kebabs comes from the myriad of uses. Friends coming over for a BBQ? Kebabs. Heading to the beach for a picnic? Kebabs. Quick, easy and delicious dinner at home with your family? Kebabs. They’re perfect for every occasion and easily flavoured to suit almost all cuisines around the world.
Lisa Eat World’s Lamb Souvlaki Recipe
Preparation: 20 minutes Cooking: 15 minutes
500g lamb rump steak, cut into 3cm pieces 40ml olive oil
1 red or green capsicum, de-seeded and sliced
1 brown onion, cut into wedges 2 cloves of garlic, finely diced
1 red onion, finely chopped
1/2 tsp oregano
1/2 tsp thyme
Salt and pepper
4 metal or wooden skewers 2 lemons halved
- To make the marinade, combine the olive oil, garlic, onion and the herbs and spices in a large bowl. Add the lamb and stir until well coated. Cover and place in the fridge.
- Thread one piece of lamb onto each skewer then add a slice of capsicum, then onion and repeat until the skewer is full (if using wooden skewers make sure to soak them in water first to prevent them from burning) then season with salt and pepper.
- Heat barbeque or grill and cook the lamb for 10 minutes, turning frequently until lamb is cooked through.
- Allow lamb to rest. In the meantime, grill pita breads for 2 – 3 minutes until lightly coloured. Place lemon halves cut sized down on grill and cook until slightly charred.
- Serve lamb souvlaki with pita bread, tzatziki and fresh Greek salad or potatoes
So, now start impressing everyone with your insta-worthy kebab!
For more kebab and recipe inspiration visit the Australian Lamb website –www.australianlamb.com.au.