Souvlaki is basically a posh lamb kebab. The trick (as I discovered) is to use very lean lamb. Because the lamb is cooked very quickly, any fat present doesn’t have time to cook out, leaving you with a chewier kebab than you may like. It’s not a bad combo, not sure if I’d try it like this again though.
Ingredients
- 350g lean lamb pieces
- 1 medium onion
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 2 tbsp olive oil
- 4 pitta breads
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