Arni Souvlaki (Skewered Lamb)
Submitted by lillou
Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minArni Souvlaki is street food royalty in Greece, and making it at home is simpler than you’d think.
A whole boned leg of lamb gets cubed and tossed into a bright marinade of olive oil, dry white wine, fresh lemon juice, crushed garlic, and oregano. After 12 to 24 hours in the fridge, those cubes soak up every drop of Mediterranean sunshine.
Thread the lamb onto metal skewers with bits of bay leaf tucked between each piece, then grill over glowing charcoal for about 15 minutes. The outside gets that gorgeous smoky char while the inside stays pink and tender.
Pro Tips
- Use a glass or earthenware dish for marinating to avoid any metallic taste
- Baste often with the leftover marinade as the lamb grills
- Serve with warm pita, tzatziki, and a simple tomato-cucumber salad
Ingredients
Directions
Cut lamb into 4 cm (1½ inch) cubes and place in a glass or earthenware dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. Leave in refrigerator to marinate for 12 to 24 hours, stirring meat occasionally.
Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes.
Cook under a hot grill or over glowing charcoal, running and basting frequently with marinade. Grill for 15 minutes or until cooked to taste.
Place on a platter and garnish with parsley and lemon wedges. Serve hot.
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