Where did the summer go? Why haven’t we done more BBQs and Alfresco eating? For some reason time just flew by and we only got the BBQ out a couple of times.
I’m going to make it my mission to make up for it and have at least two BBQs in Autumn and I think I’ll do the same for winter too!!. Mmmmmm let’s go with grilled meats, hot salads, some slow cooking (leg of lamb cooked over the BBQ for a few hours is definitely the way to go). Anyone care to join me?
Autumn is the most amazing time to be outdoors. Let’s enjoy the gorgeous colours and the cool breeze with a hot drink in one hand and a steaming skewer of lamb souvlaki in another.
Or maybe a slowed cooked, BBQ pulled pork sandwich.
Or a nice slab of charred halloumi with a squirt of lemon.
I do seem to keep coming back round to the Greek theme lately, with talk of halloumi, my post on Wednesday and these lovely lamb souvlaki kebabs. I make these kebabs all the time, they go down so well at dinner time or for big get togethers.
The marinade for this lamb imbues some seriously deep flavours – salty, garlicky and with a good dash of lemon, they’re very very moreish. I tend to cook them under the grill because it’s easy, but they’re also great cooked on a griddle (you don’t even need to skewer them for this) and absolutely the best when they’re cooked on the BBQ.
They’re quick to make, but you’ve got to let them sit in the marinade for at least 2 hours. There’s no shortcut on this. If you want, you can prepare ahead by marinating the lamb in the morning, and then cooking them for dinner.
I’m submitting this recipe today to Angie’s Fiesta Friday link up. A place where a bunch of us bloggers get together each week to share our recipes. Check it out – lots of yummy recipes on there
- 2 tbsp. olive oil
- 2 cloves garlic, crushed
- 1 tsp table salt
- ½ tsp dried dill
- ½ tsp dried oregano
- pinch of cinnamon
- pinch of ground black pepper
- zest and juice of one lemon
- 500g lean lamb, cut into bite sized chunks
- Place the oil, garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and give it a good mix together. Seal the bag (or cover the bowl) and leave to marinade for at least two hours.
- After two hours, you’ll see that the lamb has started to go paler in colour. This is caused by the lemon juice which has in effect been ‘cooking’ the lamb.
- Take the lamb out of the bag and place the lamb pieces on 4 skewers. Brush the remaining marinade on top of the skewers and then grill the kebabs until they’re dark brown and thoroughly cooked. You can test this by cutting into one of the pieces of lamb and checking that it’s not pink in the middle and that any juices run clear.
- Serve with pitta bread, tzatziki and a tomato/cucumber/red onion salad. Alternatively, these go great with my Greek potato hash.
Nutritional info obtained from caloriecount.about.com – Per kebab (recipe makes 4)