INGREDIENTS:
For the Lamb Souvlaki | For Serving |
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INSTRUCTIONS:
Marinate the Lamb:
- In a large bowl, combine the olive oil, lemon juice, minced garlic, chopped oregano, chopped rosemary, ground cumin, salt, and freshly ground black pepper.
- Add the lamb cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight for more intense flavor.
Prepare the Skewers:
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the marinated lamb cubes onto the skewers, leaving a little space between each piece.
Grill the Lamb Souvlaki:
- Preheat your grill to medium-high heat.
- Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness (145°F for medium-rare, 160°F for medium).
Prepare the Pita and Vegetables:
- While the lamb is grilling, warm the pita bread on the grill for about 1-2 minutes on each side.
- Slice the fresh vegetables (tomatoes, cucumbers, red onions, and lettuce) for serving.
Serve:
- Serve the lamb souvlaki hot off the grill with warm pita bread, tzatziki sauce, and fresh vegetables.
- Garnish with chopped fresh parsley and lemon wedges on the side.
PAIR WITH OUR SYRAH
On the nose, very dark and earthy, with blackberry, espresso bean and hints of lavender. Big and expressive on the palate, with ample rich, chewy tannins leading to a long, fruit-driven finish.