Lamb & Chicken Souvlakis

There is nothing like the flavour and smell of certain food to take you back in time. Smell, especially is like hopping into a tardis back to a memory of times gone by. The smell of meat grilling on a barbecue is especially evocative and is probably the reason why I love cooking on fire so much.

For me the smell of Greece was the smell of meat or fish cooking over a fire just takes me back. Even to this day many of the restaurants still grill their meat over an open fire. That smell of grilling meat wafting down from a beach restaurant was enough to make you salivate and guarantee them customers when lunch time came long.

Sitting under the shade of a mediterranean pine ordering a mixed meze platter to start accompanied by an ice cold beer. Then sharing a plate of souvlakis, straight off the grill with a Greek salad on the side. Heaven!!

Ingredients (For 4-5 skewers each)

2 x large chicken breasts or 7 x deboned chicken thighs

4 x large lamb loin chops or 1 x small lamb shoulder

1 x red pepper

1 x onion

4 x garlic cloves

4 stems of rosemary

Juice of 3 lemons

100ml of olive oil

Salt and pepper to taste

Method

• If you are using wooden skewers soak in water for about an hour before needed.
• Cut the lamb and chicken into chunks that can be threaded onto a skewer
• Place the chicken and lamb in a bowl each that can be covered
• Put the lemon juice, olive oil, garlic and salt & pepper in a small jar with a lid and mix.
• Pour the marinade equally over the lamb and chicken.
• Marinade for a minimum of 1hr up to 12hrs.
• Feed the meat or chicken onto skewers alternating with onion, peppers and meat of chicken.
• Grill on a BBQ or under a grill for about 20 minutes until cooked.

To view the video of this recipe click here

Serve with Tzatziki and potatoes wedges or with red onion & tomato in a pitta bread.