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The key to tender lamb souvlaki (in Greek: σουβλάκι αρνίσιο, pronounced soov-LAH-kee ahr-NEE-see-yoh) is the marinade, so don't skimp on the timing. The longer they marinate, the better they will taste... and they will disappear as fast as you can make them!
Ingredients
- 8 to 10 pound leg of lamb (trimmed, boned, and cut into 1-inch cubes)
- For the Marinade
- 1 cup of olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried Greek oregano
- 2 bay leaves (crushed)
- Sea salt
- Cracked peppercorns
- 1 cup green peppers (chopped)
- 2 medium onions (chopped)
- 4 ounces of tomato puree (or 2 ounces of tomato paste, plus 2 ounces of water)
- 1/4 cup port wine
- 1/4 cup red wine vinegar
- 1/4 cup fresh lemon juice
Steps to Make It
Day One
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Mix marinade ingredients in a bowl and pour over meat and stir well to coat.
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Cover and refrigerate overnight.
Day Two
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Add the green peppers, onions, and tomato puree to the marinade.
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Stir well, cover, and refrigerate overnight.
Day Three
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Add the port wine, red wine vinegar, and lemon juice to the marinade.
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Stir well, cover, and refrigerate overnight.
Day Four
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Soak small wooden skewers (5 to 8 inches) in water for an hour or more.
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Thread the meat on the skewers, leaving a little space between pieces. They can be cooked under the broiler, on the barbecue, or even in a hot skillet on the stovetop. If using the broiler, place close to the heat, turn frequently until crispy brown on all sides (about 15 minutes).
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Serve hot on the skewers with other mezethes, accompanied by lemon wedges and crusty bread.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
Preparation note: If you don't have the time for a 3-day marinade, the time for additions 1 and 2 can be reduced to several hours each.