Hepburns Flavours of Easter – Lamb Souvlaki

Now that Spring is officially here and the Easter Bank Holiday is just around the corner, we reckon it’s high time that we all start breaking out our BBQ’s again.

And to help you get warmed up, here is a nifty little approach towards the grill, using our diced lamb.

You may well be familiar with Lamb Souvlak – with all those warm herb and garlic flavours. But to our mind, it’s that addition of red wine that often gets overlooked, as this is what helps to tenderise the meat, prior to cooking.

A deliciously speedy recipe in other words. Don’t forget to serve with seasoned yoghurt and wrap in flatbreads.

Ingredients (makes 8 – 10 skewers)

1kg diced lamb

1 small bunch of thyme, leaves picked and chopped

2 tsp smoked paprika

4 garlic cloves, crushed

100ml red wine

50ml olive oil

1 lemon, zested and juiced

Method

Mix all the ingredients, except for the lemon juice and zest, in a bowl and added the diced lamb and stir to combine.

Cover with cling film and leave for at least four hours in the fridge (or better still overnight).

When ready to grill, thread onto skewers and add the lemon juice and zest to the remaining marinade to loosen. This is will be used for basting whilst cooking.

Place the skewers on the BBQ and turn frequently and brush the meat as it cooks.

Grill for a maximum of 8 minutes (for a bit of pinkness) or to your own preferred taste.

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