Greek souvlakia are a tasty, healthy dish to cook on the stove top or the barbeque.  They are very easy to make and can be prepared ahead of time and stored in the refrigerator to use when needed.  This is convenient when you have other dishes to prepare so they are great for a party.  The Greeks often prefer to use dried herbs in their marinades as they impart more flavour when used in this way.  Lemon juice and olive oil are also used.  Finally I like to add minced onion and garlic (optional).  Souvlakia can be served with or without pita bread – a Greek salad is a good alternative.  A sauce is always needed, I like tzatziki* or a garlicky tahini sauce.

Lamb and chicken souvlakia

Souvlakia

Ingredients

500 g lamb leg steaks OR 500g free range chicken breast fillet

For the marinade:

juice of 1-2 lemons

1/4 cup olive oil

1 1/2 tsp dried oregano

1 tsp dried mint

1 onion (minced)

1 clove garlic (minced)

sea salt and freshly ground black pepper (to taste)

Method 

Cut the lamb or chicken into cubes.  In a large bowl mix together the ingredients for the marinade.  Put the meat in the marinade and combine well.  Cover with cling film and place in the refrigerator for 1-2 hours.  Meanwhile soak some bamboo skewers in some water for and hour or so.  Remove meat from refrigerator and thread on to soaked skewers – grill, barbeque or sear in a hot pan.  Serve with pita bread, sauce and sliced lettuce, tomato and cucumber.

Tahini sauce

Ingredients

2 tbs tahini

2 tbs water

1-2 tbs lemon juice

1-2 cloves garlic (minced)

sea salt and freshly ground black pepper (to taste)

Method 

Mix tahini and water together in a small bowl.  Add lemon juice, garlic and seasoning, combine well.  Add a little more water if the sauce is too thick.

* see Sometimes I hear a mermaid singing… in August for the tzatziki recipe

Easy and convenient