Lamb Souvlaki on the Rotisserie
Submitted by Andrew on 15 April 2007 - 7:41pm.
If you want to know why the Greeks eat so much lamb, just try this recipe. It is perfect for dinner parties and large groups, and provided you have the time to let the meat marinate this a delicious and easy dish to make.
- 1 boneless leg of lamb
- 4-5 lemons, juiced (approximately 1 cup)
- ⅓ cup olive oil
- 3-5 cloves of garlic, crushed
- 3-4 Tbsp Greek oregano
- 1 cup goats milk yogurt
- ½ cup grated cucumber
- 1-2 cloves garlic, crushed (to taste)
- Juice of ½ lemon
- Pita Bread
- Fresh tomato, cubed
- Raw onion, diced
- Rotisserie or Spit-roasting attachment
- Large bowl or plastic bag (big enough to hold a leg of lamb)
- Meat thermometer
- Squeeze 4-5 lemons into a bowl.
- Add olive oil, crushed garlic, Greek oregano, salt and pepper. Mix well.
- Place lamb into a large ziplock bag (if it does not fit you can always use a bowl), pour in the lemon garlic mixture and let marinate for one to two hours.
Prepare Tzatziki sauce while Lamb is marinating
- Grate cucumber into a clean bowl.
- Add yougurt, crushed garlic, lemon juice, salt and pepper. Mix, taste and adjust.
- Cover and refrigerate until ready to serve.
After lamb has marinated
- Place lamb on spit so that the weight is evenly distributed.
- Cook on rotisserie at high heat until internal temperature reads 155 F on meat thermometer.
- Remove from grill and let stand at least fifteen minutes.
- Slice into one inch cubes and serve with Tzatziki sauce and pita bread.