Lamb SouvlakiFrom chillidude 8 years ago
- 700g trimmed neck fillet shopping list
- <u>For the marinade:</u> shopping list
- 3 teasp coriander seeds shopping list
- 3 teasp cumin seeds shopping list
- 2 teasp sweet paprika, smoked shopping list
- 1½ tbs golden syrup (molasses) shopping list
- ¼ teasp ground black pepper shopping list
- 1½ tablsp olive oil shopping list
- <u>For grilling the lamb:</u> shopping list
- sea salt, ground up in a mortar and pestle shopping list
- <u>To assemble the kebabs:</u> shopping list
- 150g white cabbage, finely sliced shopping list
- 75g baby spinach leaves, washed shopping list
- ½ red onion, finely diced shopping list
- juice of 1 lemon shopping list
- 6 pitta breads shopping list
- 3 medium-sized tomatoes, sliced into rounds shopping list
- 8 pickled green chillies, or to taste shopping list
- <u>To serve:</u> shopping list
- garlic sauce shopping list
- sweet chilli sauce shopping list
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.
- 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.
The Cookchillidude Perth, AU
The Rating2 people
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 santeelgourmand in Apia loved it
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 f...moretilgidh in Blackshear loved it
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