Ethnic: Souvlakia by Recipe Cottage

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	Souvlakia

		Number of Servings: 2 12 oz lamb - cubed 1 onion (medium) - peeled 2 fl oz olive oil 4 clove garlic - peeled 1 tsp ground cumin 1 tsp cayenne pepper 4 pitta breads 4 Tbsp yoghurt a little chopped raw onion and a sprinkling of cayenne pepper to serve Put the lamb into a deep bowl. Whizz the onion to a mush in a food processor or blender with the oil, garlic, cumin, cayenne and a good grinding of black pepper. Scoop the spicy slush over the lamb cubes. Toss them around a bit. Set aside for as much time as you have. An hour is ideal though 15 minutes is better than nothing. Heat the grill. It should be very hot so that the outside of the lamb cubes crisp nicely before the inside is more than pink. Shake any excess marinade from the cubes then grill till slightly charred but still juicy inside - you will have to test one to see but it will take about 4-6 minutes on a hot grill tossing them about from time to time to get all sides cooked. Sprinkle with salt, stuff them into a pitta bread, or not, and drizzle yoghurt over them. Sprinkle the top with chopped raw onion and a ing of hot cayenne. Greek Lamb Kebabs Number of Servings: 4 1 onion - finely chopped 2 clove garlic - crushed 2 glass red wine 1 lemon - juice and zest of 1 Tbsp fresh oregano sprigs freshly ground black pepper 1 lb lamb from the leg - trimmed of all fat 8 button mushrooms 8 thin lemon wedges 2 onions - cut into wedges 8 bay leaves salt and freshly ground black pepper olive oil 2 clove garlic - finely chopped 1 Tbsp oregano - finely chopped First make the marinade. place the chopped onion and crushed garlic in a bowl with the red wine, lemon juice and zest, oregano and freshly ground black pepper. Cut the lamb into chunks, place them in a shallow dish and pour over the marinade. Toss the meat to coat then cover and leave to marinate in the fridge for at least an hour. Thread the meat onto skewers with the whole button mushrooms, lemon and onion wedges and bay leaves. Brush the kebabs with olive oil then cook over hot coals, turning occasionally for about 6 minutes or until cooked to your preference. Season with salt and pepper and baste with the marinade during cooking. Serve drizzled with a little extra olive oil and finely chopped garlic and oregano. Arnaki Sto Fourno Me Patates Number of Servings: 4 4 lb lamb (leg) 2 cup garlic - roughly chopped 2 lb potatoes - peeled and quartered lengthways 1 lemon - juice of 3 Tbsp olive oil 1 1/2 tsp oregano (dried) 1 bun thyme - chopped seasoning Preheat the oven to Gas Mark 7. Wipe the lamb and make four deep incisions in different parts of the meat. Rub the garlic in seasoning and insert garlic into the incisions. Place the meat in the centre of a roasting tin and surround with the potatoes. Pour over the lemon juice and olive oil and, in a corner of the dish, add 7 fl.oz. water. Season well and sprinkle with half the herbs. Cook in the oven for 20 minutes then reduce the heat to Gas Mark 5 and cook for 1 hour. Remove the tin twice to baste meat and turn potatoes. Turn over the meat in order to brown the other side. Season, sprinkle with the remaining herbs and add hot water if necessary. Increase heat to Gas Mark 7 and cook for 20 minutes.