- 600g-800g diced lamb
- 4 garlic cloves
- A handful of rosemary, leaves only
- A handful of thyme, leaves only
- 1 tbsp dried oregano
- 3 tbsp white wine vinegar
- 250ml yogurt
- 1 lemon
- 2 vine tomatoes
- 1 red onion
- A handful of mint, leaves only
- Pitta breads or wraps, to serve
Prep: 15 mins + marinating | Cook: 15 mins
1. Place the diced lamb in a large dish. Peel and thinly slice 3 garlic cloves. Pick the rosemary and thyme leaves off their sprigs and roughly chop them. Add the garlic, rosemary and thyme to the lamb. Add 1 tbsp dried oregano and season with salt and pepper. Pour in 3 tbsp white wine vinegar and 2 tbsp olive oil. Turn the lamb in the marinade to coat, then refrigerate for 4 hrs or overnight.
2. If you're using wooden skewers, pop them in a glass or dish of water to soak. This helps stop them burning on the grill. Light your barbecue. It will take around 45 mins to get hot enough to cook on (see our tip below for cooking the souvlaki indoors). When the coals are glowing white, they’re ready. While you're waiting for the barbecue to warm up, thread the marinated lamb pieces onto the skewers.
3. Spoon the yogurt into a bowl and peel and grate in the remaining garlic clove. Grate in the lemon zest and squeeze in the juice. Add a pinch of salt and pepper and stir well. Dice the tomatoes and peel and thinly slice the red onion. Pick the mint leaves.
4. When the barbecue is ready, add the lamb skewers to a hot part of the grill. Cook for 10-12 mins, turning every few mins, till the lamb is golden and cooked through. Pop the cooked lamb skewers onto a plate.
5. Serve the sovlaki with warm pitta breads or wraps, topped with the chopped tomatoes, onion and mint, and drizzled with the garlic and lemon yogurt.
6. On The Grill
If you don't have a barbecue, or would rather cook the souvlaki indoors, get a frying or griddle pan smoking hot and cook the skewers for 10-12 mins, turning every so often, till charred at the edges and cooked through.