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LOCATION: Recipes >> Lamb >> Greek Souvlakia

Print this Recipe    Greek Souvlakia

For 2

1 medium onion, roughly chopped
4 cloves garlic peeled
50 ml/2 fl oz groundnut oil, olive oil will do
1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
salt
350g/12 oz lamb, cut into 2.5 cm/1 in cubes
2 tbsp finely chopped fresh mint
4 tbsp natural plain yoghurt
4 pita breads
a handful of iceberg lettuce
a pinch of cayenne pepper

Put the garlic, onion and oil in a blender and turn them into slush.
If you don't have a blender you'll have to grate the onion and
crush the garlic, and then pound the lot up in a pestle & mortar.
Decant to a bowl. Mix in the spices, and about a 1/2 tsp salt.
Stir in the lamb, and marinade for as long as you can. 20-30 mins
will give you some flavour, but an hour or two is much better.
Heat a ridged pan to very hot. You could also use the grill(broiler)
or a BBQ. Shake off the marinade and cook until slightly charred
outside and pink within - 2 mins per side in a hot pan, perhaps 4
per side over charcoal. Sprinkle with salt. Warm the pitas under
the grill (broiler), in the oven or in the microwave, while the
lamb cooks. Stir half the mint into the yoghurt in a small bowl.
Add a pinch of salt. Split the pitas to make them into a pocket,
stuff in the lettuce and the lamb. Top with the yoghurt and the
leftover mint and sprinkle the cayenne over the top.

Variations: Try chicken or beef steak instead of lamb. If you like
your beef rare, it's probably best to marinade the steaks whole,
and cut them after cooking. Try fresh coriander as well as, or
instead of, mint. For the yoghurt sauce, traditional English Mint
sauce instead of fresh mint will give you a much sharper taste -
more like a kebab shop style, I think. Add turmeric and lemon
juice for a more Indian kind of dip. If you like a bit more
vegetables in your kebab, sear some sliced sliced onions or bell
peppers along with the meat.

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