Grilled Lamb Souvlaki
The goal here is a contrast between the mineral tang of the lamb and the bright, herbal punch of the marinade. Don't rush the soak; four hours is the minimum to let the acid break down the fibers just enough to keep the meat supple once it hits the fire.
Consistency is your primary tool
Trim the fat carefully, but leave enough for moisture. If your cubes vary in size, the small ones will be dry before the large ones are cooked.
- Heavy-duty metal skewers
- Large glass mixing bowl
- Gas or charcoal grill
- Sharp chef's knife
What goes in.
- 2 lbleg of lamb, trimmed and cut into 1.5-inch cubes
- 1/2 cupextra virgin olive oil
- 1/4 cupfresh lemon juice
- 4 clovesgarlic, minced
- 2 tbspdried Greek oregano
- 1 tspkosher salt
- 1/2 tspcracked black pepper
Manage the flame
Maintain a high-heat zone for searing and a cooler zone for rendering. If the fat drips and flares up, move the skewer away instantly to prevent a soot-covered exterior.
The method.
Marinate the lamb
Whisk the oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Toss the lamb cubes in the mixture, cover, and refrigerate for 4 to 8 hours.
Prepare the skewers
Thread the lamb onto metal skewers, leaving a tiny gap between pieces to ensure hot air flows around every surface. Pat them dry with a paper towel before they go on the grill.
Grill over high heat
Get your grill to at least 450°F. Place the skewers directly over the flames. Turn every 2 minutes, aiming for a deep brown crust on all four sides.
Rest
Remove from the grill when the lamb feels firm yet yields slightly to pressure. Let them sit on a warm plate for 5 minutes before serving.
Other turns to take.
Spiced Lamb
Add a teaspoon of ground cumin and a pinch of smoked paprika to the marinade for a deeper, earthier profile.
Vegetable interspersed
Thread chunks of red onion or bell pepper between the lamb to provide a charred sweetness, though this increases cooking time slightly.
When it doesn't go to plan.
If using wooden skewers, soak them in water for at least 30 minutes so they don't catch fire.
Do not over-marinate; the acid in the lemon juice will turn the lamb mushy if left longer than 12 hours.
Serve with warmed pita, thick tzatziki, and sliced red onions to cut through the richness of the fat.
The ones that keep coming up.
Can I use shoulder instead of leg?
Yes, but be aware that shoulder has more connective tissue and requires a slightly longer time on the grill to render the fat.
How do I know when it is done?
The exterior will be dark brown and crispy. If you are unsure, an internal temperature of 135°F for medium-rare is your target.
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