Suffolk Lambs
By Cat, June 2010 (Photo, right, from Wikimedia Commons)
‘Souvlaki’ is the Greek word for skewered, grilled meat. They are more commonly called Kabob (or Kebab,’ which is an Arabic word), and the grilled cubes of meat are popular all around the Mediterranean and southern Asia. They are often served as part of a Meza.
While American versions of souvlaki use beef, the Greek tradition uses lamb, as in this recipe.
I’ve always loved souvlaki/kebabs, ever since my Mom made them on our new 1960s charcoal grill, on the evenings when we would stay up all night, in our yard, to watch for Sputnik (and later for our own US satellites) to go across the dark sky overhead.
Originally, I just had my version of a Martha Stewart’s Greek-style recipe (1), but in July I updated it to include options from a Katie Workman recipe in the 7/6/23 Daily Inter Lake newspaper (2). The main options have to do with the sauce: Feta Sauce (from Martha Stewart) and Tzatziki Sauce (from Katie Workman).
See also: 1. Lamb, Pork, Small Game Menu; 2. Middle-Eastern Meza; 3. Mediterranean Menu
Lamb & Cucumber Souvlaki, with Feta Sauce
This delicious recipe is adapted from Martha Stewart Living, June 2010(1), and serves 4 (2 Souvlaki per serving). I’ve added tomatoes to the kebabs, but of course, you don’t have to include them.
The original calls for Greek Yogurt, which is thicker and often sweeter (with honey) than plain yogurt. Instead, I use plain homemade yogurt but let a bit of the whey drip off before using (in the refrigerator so that it doesn’t ripen into cheese). You could add a bit of honey if desired.
You could use preserved lemons for this recipe but the wedges would not be as attractive.
Ingredients & Equipment:
- 5 lemons, for juice, zest & wedges
- ½ cup olive oil
- 3 garlic cloves, minced
- 2 Tbsp fresh oregano (or 2 tsp dried)
- 3 – 4 pounds boneless leg of lamb
- 1 English cucumber
- 12 cherry or grape tomatoes
- Unrefined sea salt and freshly ground black pepper
- Feta Sauce:
- 3 oz feta cheese, crumbled (½ cup)
- 4 oz Greek yogurt *
- 2 garlic cloves, minced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- Equipment:
- small bowl
- glass baking dish
- 8 metal skewers
- grill
* Greek Yogurt: Line a strainer with a cotton cloth, add plain yogurt and let it drip into a bowl, in the refrigerator. Add honey to taste (if desired)
Method:
- Lamb marinade: Grate ½ tsp zest from one of the lemons. Juice about 4 lemons to make ½ cup juice, plus 1 Tbsp juice for the sauce. Cut 1 whole lemon into 8 wedges.
- Whisk oil, ½ cup juice and zest in small bowl.
- Mince garlic, sprinkle ¼ tsp salt over, and press with blade of knife to make a paste, then scrape into the oil/lemon mixture. Strip leaves from the oregano and add to juice mixture.
- Cut lamb into 1 ½ inch cubes. Place in a glass baking dish, cover with the marinade and refrigerate for 30 minutes.
- Meanwhile: Halve the cuc lengthwise and cut into 24 pieces about 1″ thick. Halve the cherry tomatoes. Set aside.
- Make the sauce: put all ingredients in food processor or use a hand-blender and process until very smooth. Refrigerate.
- Thread lamb, cucumbers and tomatoes onto skewers; finish each with a lemon wedge. Season with salt and pepper.
- Heat grill to medium-high. Grill kebabs 10 – 12 minutes for medium rare, turning over halfway through. Serve with the sauce.
Serving Suggestions
- Martha suggests serving with Greek chilled avgolemono soup, green salad with chickpeas and strawberries with vanilla syrup for desert.
- Or serve with pita and Mid-Eastern Meza side dishes.
Greek Lamb Kebab, with Tzatziki
This recipe is based on one by Katie Workman in the 7/6/23 Daily Inter Lake newspaper.
Suffolk Lambs
By Cat, June 2010 (Photo, right, from Wikimedia Commons)
‘Souvlaki’ is the Greek word for skewered, grilled meat. They are more commonly called Kabob (or Kebab,’ which is an Arabic word), and the grilled cubes of meat are popular all around the Mediterranean and southern Asia. They are often served as part of a Meza.
While American versions of souvlaki use beef, the Greek tradition use lamb, as in this recipe.
Generally I don’t care for Martha Stewart’s recipes, but her Greek-style recipe (1) is a delicious exception. I’ve always loved souvlaki/kebabs, ever since my Mom made them on our new 1960s charcoal grill, on the evenings when we would stay up all night, in our yard, to watch for Sputnik (and later for our own US satellites) to go across the dark sky overhead.
2023: I’ve added suggestions from a related recipe (2) for “Greek Lamb Kebabs,” based on a Katie Workman article and recipe in the 7/6/23 Daily Inter Lake newspaper.
See also: 1. Lamb, Pork, Small Game Menu; 2. Middle-Eastern Meza; 3. Mediterranean Menu
Lamb & Cucumber Souvlaki, with Feta Sauce
This delicious recipe is adapted from Martha Stewart Living, June 2010(1), and serves 4 (2 Souvlaki per serving). I’ve added tomatoes to the kebabs, but of course, you don’t have to include them.
For the meat, I prefer to use lamb (from shoulder or leg of lamb), as it is more authentically Greek (and I love lamb meat), but you can use beef or pork. Another option is wild deer or elk meat.
The original calls for Greek Yogurt, which is thicker and often sweeter (with honey) than plain yogurt. Instead, I use plain homemade yogurt but let a bit of the whey drip off before using (in the refrigerator so that it doesn’t ripen into cheese). You could add a bit of honey if desired. Cat’s ’23 update: we now can get delicious Greek-Style Yogurt that includes honey, from a local company: Kalispell Creamery.
You could use preserved lemons for this recipe but the wedges would not be as attractive.
Ingredients & Equipment:
- 3 – 4 pounds boneless leg of lamb or lamb shoulder
- 5 lemons, for juice, zest & wedges
- ½ cup olive oil
- 3 garlic cloves, minced; or combo of garlic and red onion, chopped
- 2 Tbsp fresh oregano (or 2 tsp dried)
- 1 tsp minced fresh thyme (or ½ tsp, dried), optional
- pinch cayenne pepper, or to taste
- 1 English cucumber (optional, from Martha Stewart)
- 12 cherry or grape tomatoes (optional, from Martha Stewart, but recommended)
- Unrefined sea salt and freshly ground black pepper
- Feta Sauce:
- 3 oz feta cheese, crumbled (½cup)
- 4 oz Greek yogurt *
- 2 garlic cloves, minced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- Tzatziki Sauce:
- I’ve not yet tried this, but when I do, I’ll add it here.
- In the mean-time, see references 3a, 3b, and/or 3c, below, or use a commercial version.
- Equipment:
- mixing bowl
- glass baking dish (if you wish to bake the kebabs)
- 8 each, 10-12 inch long wooden or metal skewers. If using wooden or bamboo skewers, choose ones that are at least 12-inches long, and soak them as indicated in the method, below, to prevent them from catching on fire. Skewers should have slightly flat prongs, which makes them easier to turn without spinning the the food on the stick.
- outdoor grill, or cast iron fry pan for cooking indoors
* To make your own Greek Yogurt: Line a strainer with a cotton cloth, add plain yogurt and let it drip into a bowl, in the refrigerator. Add honey to taste (if desired)
Method:
- Lamb and marinade:
- Cut lamb into 1½ inch cubes, and place in a glass baking dish.
- Grate ½ tsp zest from one of the lemons (if using). Juice about 4 lemons to make ½ cup juice, plus 1 Tbsp juice for the sauce. Cut 1 whole lemon into 8 wedges.
- Whisk oil, ½ cup juice and zest in small bowl.
- Mince garlic, sprinkle ¼ tsp salt over, and press with blade of knife to make a paste, then scrape into the oil/lemon mixture. Strip leaves from the oregano and add to juice mixture.
- Cover lamb cubes with the marinade and refrigerate for 30 minutes.
- If using: Halve the optional but recommended cucumber lengthwise and cut into 24 pieces about 1″ thick. Halve the cherry tomatoes. Set aside.
- Make the sauce: (choose your option)
- Feta Sauce: Put all ingredients in food processor or use a hand-blender and process until very smooth. Refrigerate.
- Tzatziki Sauce: see recipe options in References section, below: 3A, 3B, and 3C
- Grill the kebabs:
- Thread lamb, cucumbers and tomatoes onto skewers; finish each with an optional lemon wedge. Season with salt and pepper.
- If using outdoor grill:
- Heat it to high (Martha Stewart), or to medium-high (Katie Workman).
- Grill the kebabs 4-inches from the heat source, for about 8 minutes total for medium rare (my preference), turning them every few minutes to get nice grill marks on most sides of the meat.
- If using cast iron grill pan over medium-high heat on your stove, sear them in the pan for about 8 minutes total for medium rare (my preference).
Serving Suggestions
- Martha suggests serving with Greek chilled avgolemono soup, green salad with chickpeas and strawberries with vanilla syrup for desert.
- Or serve with pita and Mid-Eastern Meza side dishes.
- Or serve with tzatziki. (see references 3a, 3b, and/or 3c, below), or use a commercial version
References:
- Martha Stewart Living, June 2010 (marthastewart.com/344023/lamb-and-cucumber-kebabs-with-feta-sauce)
- Daily Inter Lake (7/5/23 issue), tips an recipe for Grilling the Best Kebabs, by Katie Workman.
- Tzataiki recipes to try:
