Search Inspiration

No idea what to search for? Start browsing till you find something.

Ingredients

How to make it

  • <u>To marinate the meat:</u>
  • Toast the coriander and cumin seeds over the heat in a dry skillet or frying pan, and grind. Mix in a bowl with the other marinade ingredients. Using disposable gloves, rub the lamb all over with the marinade. Cover and refrigerate overnight or for at least 3 hours.
  • <u>To grill the lamb:</u>
  • Before cooking, give the meat enough time to come to room temperature.
  • This cut of lamb has a relatively high fat content, and therefore needs slow cooking.
  • Season the lamb well with salt and get all your kebab ingredients lined up and ready to go.
  • <u>Barbecue:</u>
  • Preheat the grill to medium-high. Clean and lightly oil the grill rack.
  • A clean grill is particularly important for this recipe, as the pomegranate golden syrup can make the lamb stick.
  • Place the lamb on the grill and seal on all sides. This should take about 2-3 minutes.
  • Move to a medium heat and cook for a further 12-15 minutes, or until cooked through, turning every 3 minutes or so.
  • Remove the lamb to a warmed tray.
  • Cover and leave to rest for 3-4 minutes while you organise yourself to assemble the kebabs.
  • <u>To assemble the Souvlaki:</u>
  • Toss the cabbage, spinach and red onion with the lemon juice and season to taste.
  • Slice the lamb thinly on the diagonal, across the grain of the meat, to give strips.
  • Warm the pitta breads on the barbecue for a minute on each side until they puff up and are easy to split.
  • Don't toast them, as they will become inflexible.
  • Split the bread down one side.
  • Divide the dressed cabbage and spinach mix between the pittas and top with the tomato and chilli, and finish with the garlic sauce and the sweet chilli sauce.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    elgourmand ate it and said...
    Far out, lots of stuff & prep but it sure looks to be worth it. I've stashed this recipe and will make it on a slack day. This one's not to be rushed. Thanks for the post. A votra sante
    Was this review helpful? Yes Flag
  • calamity 5 years ago
    hmm i'm trying this today, just had some lovely organic lamb delivered (abel and cole), so lets hope this gives it justice.
    Was this review helpful? Yes Flag
    " It was excellent "
    tilgidh ate it and said...
    I see I am not the only one up early. Nice detailed description on this recipe. Very informative. I can not wait to try it. And soon. My mouth is watering just thinking about it. Need to see the local butcher today about Lamb.

    Thank you for sharing this perfect recipe. *5*

    Tilgidh
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes