Greek Milk-Fed Lamb Souvlaki
ID: 21974b40...
Traditional Greek souvlaki made with tender milk-fed lamb, seasoned with a precise blend of spices, and finished with a flavorful rosemary-paprika infused oil.
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🍳 Cooking Flow
Prepare the aromatic salt by grinding spices and coarse salt in a mortar. → Cut trimmed lamb into cubes and marinate with the spice mixture for 2-4 hours. → Thread the meat tightly onto skewers and prepare the rosemary-paprika infused oil. → Grill the skewers closely together over hot charcoal, turning frequently. → Dip the grilled skewers in the infused oil and serve hot with grilled bread and tzatziki.
Cooking Steps
Brief Cooking Order
Prepare the aromatic salt by grinding spices and coarse salt in a mortar. → Cut trimmed lamb into cubes and marinate with the spice mixture for 2-4 hours. → Thread the meat tightly onto skewers and prepare the rosemary-paprika infused oil. → Grill the skewers closely together over hot charcoal, turning frequently. → Dip the grilled skewers in the infused oil and serve hot with grilled bread and tzatziki.
Introduction
Traditional Greek souvlaki made with tender milk-fed lamb, seasoned with a precise blend of spices, and finished with a flavorful rosemary-paprika infused oil.
Step 1
Grind the black pepper corns, dried oregano, and sumac in a mortar to a fine powder to release their aromas.
Step 2
Add the coarse sea salt to the mortar and grind it together with the spices to create an aromatic seasoned salt.
Step 3
Prepare the lamb by removing the tough outer membranes and skin, then cut it into small, uniform cubes with about 30% fat content.
Step 4
Gradually sprinkle the spice-salt mixture onto the lamb cubes and massage thoroughly by hand. Let the meat rest for 2 to 4 hours.
Step 5
Thread the marinated lamb cubes onto wooden skewers tightly and uniformly, ensuring a piece of fat is placed on both ends of each skewer.
Ingredients List
Important Notes
Removing the tough outer membrane from the lamb is crucial to prevent the meat from becoming chewy.
Grilling the skewers close together helps retain their juices and prevents them from drying out.
Using sunflower oil instead of olive oil for the infusion ensures a neutral base that lets the rosemary and paprika aromas shine.
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