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