How To make Lamb Souvlaki
Karen Mintzias 1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon's juice 1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper 8 Bay leaves; cut
Firm tomatoes (opt); 1/4'd Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot. From: "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias
How To make Lamb Souvlaki's Videos
HOW TO MAKE LAMB SOUVLAKI ON SKEWERS | @therealgreekchef
HOW TO MAKE LAMB SOUVLAKI ON SKEWERS
Welcome to another cooking video from The Real Greek Chef! This time, we will explain how to make the most delicious Lamb Souvlaki! I love the taste of lamb souvlaki, and in this video, we take Lamb Souvlaki to the next level by putting it on skewers. You can recreate this recipe yourself and enjoy the amazing taste for yourself! Thank you for watching! If you want more cooking-related videos, please like and subscribe! Considering commenting and checking out my other cooking videos!
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Greek souvlaki - milk fed lamb recipe | Grill philosophy
Greek souvlaki - milk fed lamb recipe. One more variation of the Greek souvlaki, this time with milk-fed lamb meat. Original, with selective spices, a special touch towards the end that will get this recipe to the next level, and an original way to serve it. Pay attention to the amount and analogy of the few spices, the quality of the meat, the skewering, and most importantly the grilling way in order to get juicy and tasty souvlaki.
Happy Grilling, everyone!
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How to Make Homemade Lamb Yiros
Yiros, Kebab or Gyros, what do you call them!?
I call them yiros and in this video i'm going to show you how to make homemade lamb yiros!
Join this channel to get access to perks:
In this video i'll be covering off the below:
- How to de-bone a lamb leg
- Yiros marinade recipe
- Tzatziki recipe
- Flat bread recipe
- BBQ set up
And much more!
This marinade is suitable for lamb, chicken or beef! Here's the recipe again below:
- 4 cloves of finely chopped garlic
- Juice of 1/2 a lemon
- 1tsp oregano
- 1tsp thyme
- 1/2tsp paprika
- Pinch of salt and pepper
- 1/4 cup of olive oil
Here's the tzatziki recipe:
- 1 cup greek style yoghurt
- 2 cloves finely chopped garlic
- 1 cup worth of grated cucumber (and then drain juice)
- Pinch of salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Here's the flat bread recipe:
- 1 cup of flour
- 30g melted butter
- 1/2 cup of milk
- Pinch of salt
It's always rewarding making a homemade lamb yiros!
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Rambler BBQ (use code lownslowbasics to get 10% off your purchase on the Oklahoma Joe's range and also the Slow n Sear range!):
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Souvla - Lamb Souvla, Traditional Cyprus BBQ - Greek BBQ Lamb on Rotisserie bbq.
Souvla - Lamb Souvla to be exact. Traditional Cypriot BBQ lamb cooked on a rotisserie barbecue. Slow cooking BBQ'd Lamb Greek Style. A true Cyprus BBQ experience with meltingly delicious lamb shoulder.
Learn how to prepare and cook Lamb Souvla - large pieces of lamb shoulder cooked on a rotisserie Cypriot BBQ on large skewers over charcoal.
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Check out TheoCooks.com for more recipes and videos!
Souvla = large pieces of meat on a very large stick”. It cannot get better than this; close your eyes and imagine… large pieces of lamb shoulder on a skewer, slowing turning on a rotisserie BBQ, sizzling over charcoal, the smell of smoke meandering through the air..
Now let’s clear something up – this isn’t a kebab, this is an event.
You may have heard the term ‘souvlaki’ which is Greek for small pieces of meat or vegetables on a small skewer. Souvla is the same but much larger and is perfect for having friends round for a barbecue.
Cooking meat on a stick over glowing embers has been done for a thousand years and with very good reason – it tastes bloody amazing! The reason I love cooking on a rotisserie BBQ is the food cooks evenly, comes out uber tender and succulent and because it is self-basting (i.e. all those lovely cooking juices keep basting the meat as it turns) it is packed with flavour.
This is my recipe for Lamb Souvla (lamb cooked on a large skewer using a rotisserie barbecue).
The lamb shoulder is cut up and put on a rotating spit over sizzling charcoal and is quite possibly one of the most natural and delicious ways to cook lamb, or any meat for that matter. The real trick is less being more.
There are a few points to note:
1. Buy the best quality lamb shoulder you can get.
2. Ask your butcher to chop the lamb shoulder into ‘fist’ sized pieces (you’ll get about 10 +/- chunks from an average sized shoulder), a good butcher will cut straight through the bone and that is perfect – you want the bone left in.
3. This recipe uses the long skewers (about 70cm long).
4. You want enough charcoal to last a few hours and the coals just turned white/ashened when you are ready to BBQ the lamb shoulder skewer.
This is less a recipe more a how-to. To be fair, this Greek BBQ lamb shoulder recipe couldn’t be easier but it does help if you have a TheoCooks BBQ to cook it on (alternatively you could cook this on a generic BBQ which I’ll take a guess at below ).
Lamb Souvla Ingredients:
1 lamb shoulder – cut into chunks by your butcher
3 tbl olive oil
2 tbl dried oregano
1 tbl sea salt flakes
1/2 tbl ground pepper
1 lemon for seasoning after it’s been cooked.
Lamb Souvla Method:
Place the lamb chunks into a bowl, add the olive oil, salt, pepper and oregano and mix to coat the meat.
Place one lamb chunk on a stable chopping board; rest the tip of the skewer on the meat (so the skewer is pointing vertically downwards) and then push hard so the skewer pierces the bone and goes through it. If it’s a really tough/thick bone just go as close as you can to it.
Continue until all pieces are on the skewer – try not to squash them next to each other to much. They should be touching but not crowded.
Place the skewer over the coals (adjust height to about 12 inches above the coals), turn the motor on and it should be ready in about 2 hours. But keep checking after 1.5 hours for doness.
You can tell when the meat is done as it will be more tender to the touch and you may notice some bones starting to protrude from the meat.
Once cooked simply hold the skewer with the point on a chopping board (vertically) and using a fork / back of a knife push down each piece of BBQ lamb shoulder until all are removed.
Put on a serving dish, gently cover with foil and let it rest for 15 minutes before serving – when ready to serve, give a little squeeze of lemon and another dusting of salt.
Now close your eyes again and inhale the joy of lamb souvla…
Goes well with tons of people, cold beer and something green (like a salad?) to avoid turning into a true caveman!
If you want your own TheoCooks BBQ like the one in the video – subscribe today to get an exclusive discount when they are launched (shhh…it’s next week!)
Greek style BBQ with some very large skewers, a spit, charcoal and some delicious lamb shoulder being slow cooked over charcoal.
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Awesome Lamb Kebabs | Jamie Oliver
Spring is here and this lamb recipe is the perfect way to see in the new season! Marinated lamb kebabs on rosemary skewers with crisp veg all served in flatbread bowls with a dollop of minty yogurt. Such incredible flavours and no plate to wash up at the end of it - win, win!
For more lamb recipes head over to Jamieoliver.com and if you want info on the BBQ in this video click the link |
Links from the video:
Super Easy Fish Pie |
Charred Veg Salad |
Ultimate Cheese Burger |
Flatbread Recipe |
For more nutrition info, click here:
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Lamb Gyros Are Underrated | The Golden Balance
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Lamb Gyros ????
2 lbs ground lamb
1/2 white onion
1 shallot
10 cloves garlic
Spices:
1 Tbsp oregano
1 Tbsp salt
2 tsp smoked paprika
2 tsp black pepper
1 tsp coriander
1 tsp cumin
1/2 tsp cinnamon
Bake at 400F until an internal temperate of about 155F. Allow to rest 20-30 minutes before slicing!
4-6 pita’s
Tomatoes
Red onions
WHITE SAUCE RECIPE COMING AFTER THIS VIDEO!