For the lamb souvlaki, I used a marinade recipe from chef Simon Rimmer. I left the meat in the fridge overnight, and just whacked it onto skewers and the barbeque when I got back from work in the evening.
- 1kg lamb shoulder, cut into big cubes
- 1/3 cup (80ml) olive oil
- 1/2 cup (125ml) red wine
- 1 Tb dried oregano
- zest and juice of 1 lemon
- 2 cloves garlic, crushed
- Put the chunks of meat in a ziplock bag.
- Mix the rest of the ingredients together, and pour into the bag with the meat.
- Seal the bag, and give it a good massage before leaving it in the fridge to marinate.
- Heat your barbeque to medium high.
- Thread the chunks of meat onto four skewers. (If you are using wooden skewers, you may need eight – and you should soak them beforehand.)
- Grill for 8-10 minutes, turning occasionally, until the meat is cooked to your liking.
- Serve with Greek salad, toasted pitta and tzatziki.
(makes about 1 1/2 cups)
- 1/2 an English cucumber (or a few small ones, if available)
- 1 clove garlic
- 1 cup Greek yogurt
- 1 Tb olive oil (or to taste)
- lemon juice (optional)
- salt and freshly ground pepper
- Coarsely grate the cucumber, sprinkle with salt and set aside for ten minutes.
- Crush the garlic with half a teaspoon of salt in a mortar until it turns into a paste. Stir in the olive oil.
- Put the yogurt in a bowl, scrape in the garlic mixture and stir to combine.
- Squeeze all the moisture you can from the grated cucumber. (You can either use your hands, or gather it up in a square of muslin and wring it through that.)
- Add the cucumber to the yogurt and stir to combine. Season and adjust the balance of flavours, maybe stirring in a bit more olive oil or a squeeze of lemon juice.
- Let the tzatziki rest in the fridge for at least an hour before serving to allow the flavours to marry.
Family score: 8.3 out of 10