I can still remember eating my very first Souvlakia in the hot summer of 1976 on Syntagma Square in Athens. A cheap meal of spicy lamb in flatbread served in a paper cone, the juices dribbling down your clothes as you ate no matter how careful you were…This version is from Nigel Slater’s ” The 30 Minute Cook”.
Ingredients
- 350 g cubed lamb
- 1 medium onion peeled
- 50 ml olive oil
- 4 plump garlic cloves peeled
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 4 pitta breads or greek flatbread if available
- 4 tbsps yoghurt fresh or frozen
- a little chopped raw onion to serve
- a sprinkling cayenne pepper to serve
Servings:
Instructions
- Put the lamb into a deep bowl. Whizz the onion to a mush in a food processor with the oil, garlic, cumin, cayenne and a good grinding of black pepper.
- Tip over the lamb pieces and toss around. Set aside for an hour if you can, but a minimum of fifteen minutes.
- Heat the grill until very hot. Shake any excess marinade from the cubes then grill until slightly charred but still juicy inside- about 4-6 minutes- tossing them about from time to time to get all sides cooked.
- Sprinkle with salt then stuff into a pitta bread and drizzle over yoghurt. Sprinkle the top with chopped raw onion and a dusting of cayenne.
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