500 g/1 lb neck
of lamb, cut into 2.5 cm/1 inch
cubes
1 tablespoon
chopped rosemary
2 teaspoons
dried oregano
2 teaspoons
dried mint
2 bay leaves
1 small onion,
chopped
2 garlic cloves, chopped
150 ml/1/4 pint
red wine
4 tablespoons olive oil
2 pitta breads
50 g/2 oz feta
cheese, crumbled
salt and pepper
Method:
Place the lamb in a shallow dish. Combine the herbs,
onion, garlic, wine and oil.
Season with salt and
pepper and pour over the lamb. Stir well, cover and
leave to marinate overnight.
Thread the lamb on to
metal skewers and cook over a barbecue or under a
preheated grill for 10 minutes, turning and basting
frequently. Leave to rest for 5 minutes.
Grill or
toast the pitta bread and cut into quarters. Serve
the souvlakia on the pitta pieces, scattered with
the feta cheese.
Snacks and Light Meals Recipes -
Souvlakia
Recipe
