For several years I worked in Manhattan and my favorite lunch was commonly sold by street vendors. A version of Soulvlaki, a Greek dish consisting of lamb kabobs on a pita bread wrap and doused with hot sauce, it was the only thing missed about working in Manhattan. For some reason I have never seen these vendors in the suburbs although I could probably find them in a Greek restaurant if I was so inclined. With a bit of experimenting I came up with this recipe which suits my tastes, but I don’t claim it to be an authentic Greek recipe.
These are the perfect meal when there is a picky eater. The beauty of making these is that the kabobs may be assembled easily using or omitting ingredients to suit anyones taste. My kabobs include just meat, while my other family members get onions and tomatoes on theirs. Peppers could also be added, however my family does not like cooked peppers.
Lamb
Purchase a leg of lamb, either boneless or bone in. If purchasing with the bone, choose one weighing at least 4 1/2 pounds (lighter cuts will have a higher bone to meat ratio). Cut the meat into cubes approximately 1 inch square, and trim off as much fat as possible. Note - It is important to cut the meat as uniformly as possible so they cook at the same speed.
Marinating
For the best results, these should be marinated for 3 days, with additional ingredients added each day. Aside from imparting a great flavor, marinating will make the meat more tender. This recipe calls for dried herbs, if using fresh herbs substantially more will be needed.
Day 1 - Mix together the following:
- 1 cup of Extra Virgin Olive Oil
- 1 teaspoon Marjoram
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 1/4 teaspoon Mint Leaves
- 1/4 teaspoon Oregano
- 1/2 teaspoon Salt (sea salt preferred)
- 1/4 teaspoon Black Pepper
- If you like a smokier flavor, 1 teaspoon of Cumin may be added.
- Optional - 1 teaspoon powdered Ginger (I like it, but some folks prefer it without this)
Pour this mixture over the meat and make sure all pieces are coated. Cover and place in the refrigerator.
Day 2 - Add the following to the marinade:
- 2 Red Onions - Trim the ends, slice in half horizontally. Cut each half into 6 wedge shaped pieces (this will leave them big enough to skewer).
- 2 cloves of Garlic - minced.
- Bell Pepper - Optional, cut approximately 1inch squares to enable easy skewering.
- Cherry Tomatoes - Optional. Since I won’t eat this if one broke open, I leave these out of the marrinade.
Stir well, then cover and place back in refrigerator.
Day 3 - Add the following:
- 1/4 cup of Red Wine (sweeter wines are best for this recipe)
- 1/4 cup Lemon Juice - Fresh squeezed is better, but bottled lemon juice will be ok.
- 1/4 cup Red Wine Vinegar
Stir well, cover and refrigerate. Place your bamboo skewers in water to soak at this time (not necessary if using metal skewers). This final stage should marinate for at least three hours before using.
Preparation
Place the ingredients on the kabobs. For my own kabobs I only use meat. For the rest of my family I alternate meat, onions, and tomatoes. You could add bell pepper as well.
Barbecuing
My preferred method of cooking these is a barbecue on low heat. Lamb should always be served medium rare - overcooking will make it very tough.
Serving
Grasp the kabob with a pita wrap (like you would hold a pot holder) in one hand, then pull the skewer out with your other hand. Place on a plate and add your choice of sauce.
Sauces
I prefer a hot sauce and find a spicy buffalo wing sauce works quite well with this meal. The more traditional sauce is Tzatziki sauce. Tzatziki is a cucumber sauce that does not appeal to me, but for those who are interested several recipes may be found here.
Popularity: 20% [?]
Recently:
- LMAO
- incrEDIBLES! Magazine Issue 9 Now Available
- Slow Cooker Pork Roast
- Cookie Recipes
- Chocolate Making Classes
- incrEDIBLES! Magazine Issue 8 Now Available
- “Sugar Skull” Lollipop Project
- Just when you think you have seen it all…
- Non-Pareil Jack O’ Lanterns
- Vanilla Extract
