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Who doesn’t love a great kebab?  So why is it that almost all the recipes for Greek Souvlaki and Spanish Pinchos my good friend Chef Google threw at me all shared a major flaw: “combine x,y and z and marinate OVERNIGHT”.

I mean – who has time to think that far ahead.

Just because I gave in and bought half a kilo of the butcher’s special on delicious looking chunks of lamb does not mean I want to wait another day before we can eat it.  

The 'patience of a Saint' I have not.

 

But.... For every problem there IS a solution and in this case it involved taking a daring risk. 

Combine selected spices and flavouring from both Greece and Spain and give those cubes of lamb a speedy bath of just a few hours before spearing them on skewers interspersed with slivers of red onion and red capsicum and put it to the test on a cast iron barbie.

The result?  Stupendous!

 

Kaye's Easy kebabs*** Kaye's Easy Kebab Recipe ***

500g lamb leg cut into large cubes (ideally by the butcher)

1/2 tablespoon ground cumin

1/2 tablespoon dried oregano (Greek preferably)

1/2 tablespoon Spanish sweet smoked paprika

½ teaspoon fine sea salt

2 garlic cloves, finely chopped

½ cup 125ml fino sherry

¼ cup Extra Virgin olive oil

Small squeeze lemon juice

Chopped parsley – decent handful

1 red capsicum cut in squares to match width of the meat

1 small red onion, leaves separated and cut in squares same size as capsicum

 
Yum Yumm!Method:

Place all the spices and liquids into a Ziploc bag and mix well before adding the lamb cubes.

Seal and place in fridge, remembering to massage the bag and its contents roughly every half hour and turn over to ensure the meat takes up as much flavour as possible.

If using wooden skewers, soak them in water while the meat is marinading.

I used metal skewers – alternately threading the capsicum and onion between the meat to make a surprisingly large number of kebabs

Cook on a bbq or hotplate until sizzling, turning frequently and occasionally basting with extra olive oil.

Kebab WrapsPrepare options for serving the kebabs, eg; lightly toasted Wattle Valley ‘lite’ white wraps, and lettuce leaves both whole to use as a green wrap and chopped as a filling.

Hold kebab in either the wrap or the lettuce leaf and gently remove the skewer leaving the cooked meat, onion and capsicum behind.

Optional extras for guests to add if desired include diced cucumber, diced cherry tomatoes, dressing.

 

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