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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (217g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 526 | ||
| Calories from Fat 383 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.6g | 65% | |
| Saturated Fat 14.5g | 72% | |
| Monounsaturated Fat 21.8g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 117mg | 39% | |
| Sodium 98mg | 4% | |
| Potassium 493mg | 14% | |
| Total Carbohydrate 3.7g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.2g | ||
| Protein 31.0g | 61% | |
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Ingredients
- 1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
- 1/4 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 tablespoon dried Greek oregano
- 2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons chopped fresh mint
- coarse salt
- freshly cracked black pepper
Directions
1
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well.2
Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.3
If using wooden skewers soak them in water overnight or for at least 2 hours.4
Preheat the grill to medium high.5
Thread meat evenly onto 4 skewers& season with salt and pepper.6
Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes).7
Serve with tzatziki sauce and pita bread.
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- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Main Ingredient > Meat > Pork > Loins
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Outdoor > Barbecue
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Vino p.o. prn
On Jun 14, 2008
Wonderful!! I used pork tenderloin, fresh oregano and more garlic and marinated it for two hours before cooking. Also I skewered chunks of onion with the pork instead of putting it in the marinade. Very simple to put together! Thanks!
From: Chef #510196
On Jun 2, 2007
I doubled the recipe, and put the coated meat in freezer bags, then threw them in the freezer. Next time I want souvlaki, I will just take the bags out. It will marinade as it thaws.
From: Derf
On Mar 12, 2006
Wonderful flavours!! Did these for a luncheon and they were a big hit. I used precut lamb sold at our local meat shop. Marinated overnight it turned out lovely and tender. I cooked them in the oven this time and will look forward to summer to use the BBQ. Thanks for sharing a keeper!
From: Mamabear
On Jul 1, 2005
This was a very enjoyable and easy recipe. I thought it had a bit to much vinegar in it but my husband and eldest daughter thought it was perfect. I will definitley make this again. Thank you.
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