Lamb Souvlaki Skewers
ready in 4 h. 45 min.
- 21 ounces lean lamb (shoulder or loin)
- 2 cloves garlic
- 1 bunch parsley
- 2 tablespoons lemon juice
- 2 teaspoons paprika (noble sweet)
- Black pepper
- 5 tablespoons olive oil
- 1 green pepper
- 1 red pepper
- 2 small white onion
- 1.333 cups creamy Greek yogurt
- 8 wooden Skewer
- 4 thin Flatbread (to serve)
Dry the meat and remove any gristle and fat. Cut into approximately 2 cm cubes.
Peel the garlic and chop very finely. Wash the parsley, shake dry and pick off the leaves. Chop half of them very finely.
For the marinade, mix the garlic, chopped parsley, lemon juice, paprika, salt, pepper and 3-4 tbsp olive oil. Add the meat and put into a freezer bag. Rub the marinade into the meat and marinate in the refrigerator for about 4 hours.
Wash, halve and core the peppers and cut into approximately 2-3 cm pieces. Peel and quarter the onions and pull the quarters apart to make 2 pieces from each one. Drain the meat and thread on wooden skewers alternating meat with pepper and onion.
Heat the rest of the oil to a very high temperature in a grill frying pan or any large frying pan. Put the skewers into the pan and fry for about 15 minutes, turning occasionally.
Meanwhile season the yoghurt with salt. Chop a few of the remaining parsley leaves and mix into the yoghurt. Check the seasoning.
Heat the flatbreads in the oven and put one on each plate. Add a few kebabs and a little of the yoghurt sauce and serve garnished with the rest of the parsley.