Lamb Souvlaki Recipe

Lamb Souvlaki Recipe

2kg lamb leg or shoulder
150ml extra virgin olive oil
100ml red wine
50ml red wine vinegar
1 tbsp oregano
2 tbsp garlic puree
Juice and zest of 2 lemons

Trim excess fat from lamb and cube evenly. In a mixing bowl incorporate all the ingredients well and place cubes of lamb into freezer bags for freezing. Ensure they lay flat, not piled on top of one another.

Tips: Divide your lamb cubes into multiple freezer bags so you can defrost only what you need. Don’t freeze the skewers; if they pierce the bag your lamb will get freezer burn. Thaw lamb overnight in the fridge, then skewer.

Salt and pepper the skewers before they hit your pre-heated BBQ or oven.

Do not store them in the freezer past 3 months.