GrillGreek
Lamb souvlaki
Shoulder or leg, cubed, yogurt-garlic-oregano, a hot grate. Pita is the plate.
Made it?
45 min · 25 min hands-on · pull 145°F · rest 5 min
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- lamb shoulder or leg, 1½-inch cubes8 lb
- Greek yogurt1/2 cup
- garlic cloves, grated3
- olive oil1 tbsp
- dried oregano1 tsp
- kosher salt1 tsp
- lemon1
Method
- 1
Toss lamb with yogurt, garlic, oil, oregano, salt. 2–8 hours in the fridge. Wipe excess so it does not scorch.
- 2
Skewer. Hot grate, 3–4 minutes per side until 140–145°F. Shoulder can take a little more than loin.
- 3
Rest 5 minutes. Lemon at the table, pita, onion. Not a sweet glaze.
If you don’t have it
- Shoulder cubes → Leg cubes, or beef sirloin tip. Loin cubes dry out. Shoulder is kebab meat because of the fat.
- Yogurt marinade → Oil, oregano, lemon — wiped dry. Yogurt tenderizes. Acid alone overnight will start to cure the surface.
Same cook, different day
Kofta
Ground lamb. Same seasoning, packed on a skewer, grilled until 160°F. Different texture, same plate.
Oven kebab
No grill. A ripping broiler, 3–4 minutes a side. Watch them.
Leftover pita
Lunch. Do not reheat in a microwave puddle. A dry skillet, then yogurt.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min