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Lamb souvlaki
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Ingredients:
  • 3 (about 900g each) easy carve lamb, string removed
  • 2 garlic cloves, thinly sliced
  • 1 red onion, quartered, layers separated
  • 1 green capsicum, halved, deseeded, cut into eight cubes
  • 3 ripe tomatoes, finely chopped
  • 20.00 ml dried oregano leaves
  • 5.00 gm sweet paprika
  • 2.40 gm salt
  • 1 tsp freshly ground black pepper
  • 250ml (1 cup) dry red wine
Instructions:
  • Combine fragrant oregano, smoky paprika, and a dash of salt and pepper in a small bowl to create a flavorful marinade.
  • Cut the succulent lamb into 5-6cm chunks. Make 1-2 incisions about 1.5cm deep in each piece, then delicately slide in a slice of garlic. Let the lamb rest in a spacious glass or ceramic bowl.
  • Coat the lamb generously with the marinade mixture, making sure to rub it in with your fingertips. Pour wine over the lamb, cover with plastic wrap, and refrigerate for at least 3 hours, flipping the lamb once. For best results, marinate overnight.
  • - Preheat your oven to 200ºC for a perfectly cooked dish. - Skewer a piece of savory lamb followed by a few onion segments, another piece of lamb, and a piece of vibrant capsicum. Repeat this delicious process with the remaining skewers, lamb, onion, and capsicum. - Save the remaining marinade for an extra burst of flavor.
  • Arrange skewers in a large or two medium roasting pans, making sure they fit. If skewers are too long, let the ends rest on the side of the pan. Combine tomatoes and oil with the reserved marinade, then pour over the lamb on the skewers. Bake in the preheated oven, basting with pan juices occasionally, for 35 minutes for medium-rare or to your preferred doneness. Rest covered with foil for 5 minutes before serving and drizzle with pan juices.

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