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Introduction
Lamb skewers, known as 'souvlaki' in Greece, have been a staple of Mediterranean cuisine for thousands of years. This dish traces its roots back to ancient times when soldiers, shepherds, and travelers would skewer and grill meat over open fires. Our version elevates this classic with a vibrant mint and garlic marinade, reflecting the herb-rich hillsides of the Mediterranean region. Traditionally enjoyed during spring celebrations and Easter feasts, these skewers have evolved into a beloved year-round meal. The combination of lamb with mint is a time-honored pairing in many cultures, believed to aid digestion and add a refreshing contrast to the rich meat.
Ingredients
• 1 pound boneless lamb shoulder, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 3 cloves garlic, minced
• 1/4 cup fresh mint leaves, finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium red onion, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch squares
• 1 lemon, cut into wedges for serving
Step 1:
In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, chopped mint, oregano, cumin, paprika, red pepper flakes, salt, and black pepper to create the marinade.
Step 2:
Add the lamb cubes to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or overnight for more intense flavor.
Step 3:
If using wooden skewers, soak them in water for 30 minutes before use.
Step 4:
Preheat the grill or grill pan to medium-high heat (about 400°F/200°C).
Step 5:
Thread the marinated lamb cubes onto skewers, alternating with chunks of red onion and bell pepper.
Step 6:
Grill the skewers for 10-12 minutes, turning every 2-3 minutes, until the lamb is charred on the outside and reaches an internal temperature of 145°F (63°C) for medium-rare.
Step 7:
Remove skewers from the grill and let rest for 5 minutes before serving.
Step 8:
Serve hot with lemon wedges on the side for squeezing over the skewers.
Q: Can I make these skewers in the oven?
A: Yes, you can broil the skewers in the oven. Place them on a broiling pan and cook for about 10-12 minutes, turning occasionally, until the lamb reaches the desired doneness.
Q: Is it necessary to marinate the lamb?
A: While not absolutely necessary, marinating greatly enhances the flavor and tenderness of the lamb. For best results, marinate for at least 2 hours or overnight.
Q: Can I prepare the skewers in advance?
A: You can thread the skewers a few hours in advance and keep them refrigerated. However, it's best to grill them just before serving for optimal taste and texture.
• For a milder flavor, reduce the amount of garlic and red pepper flakes.
• Lamb leg or sirloin can be substituted for shoulder, but may be less tender.
• For a vegetarian option, replace lamb with firm tofu or halloumi cheese.
• Fresh oregano can be used instead of dried; use 2 tablespoons chopped fresh oregano.
• Ensure all visible fat is trimmed from the lamb for a leaner dish.
• This recipe contains lamb, which may not be suitable for certain dietary restrictions.
• For best results, marinate the lamb for at least 2 hours, or overnight for more intense flavor.
Serve 2 skewers per person with lemon wedges on the side. Accompany with warm pita bread and tzatziki sauce for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to avoid overcooking the lamb.
Start marinating the lamb early in the day or the night before for best flavor. Preheat the grill while threading the skewers to save time.
- Ensure all lamb pieces are roughly the same size for even cooking.
- Don't overcook the lamb; it should still be slightly pink in the center for maximum tenderness.
- Let the skewers rest after grilling to allow the juices to redistribute throughout the meat.
For a vegetarian version, substitute the lamb with firm tofu or halloumi cheese. For a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine like Assyrtiko. Serve with a Greek salad and roasted potatoes for a complete Mediterranean meal.
Best made in spring and summer when fresh mint is abundant and grilling outdoors is most enjoyable.
This recipe contains lamb. It is gluten-free and dairy-free, but always check individual ingredient labels for potential allergens or cross-contamination risks.
