In Greece souvlaki – kebabs on wooden skewers – most often cooked from pork, which we replaced with lamb. And souvlaki is served like this: everyone takes a warm cake, puts a kebab on it, holds it with his hand and pulls out a skewer. Tomatoes and tzatziki sauce are placed on the meat.
- 1 kg of pulp of the back mutton leg
- 2 tomatoes
- 2-3 medium red onions
- 2 sprigs of rosemary and mint
STEP-BY-STEP COOKING RECIPE
Soak the wooden skewers in hot water for 1 hour. Peel the onions, cut lengthwise into quarters, divide into layers. Finely chop the rosemary and mint leaves, put the onions and herbs in a ziplock bag with a clasp or in a container for pickling, pour 80 ml of olive oil.
Remove all the films from the meat, cut the meat into oblong pieces of about 4x3x3 cm. Salt and pepper on all sides, put in the oil with onions and herbs, mix and close. Pickle 1 h.
For tzatziki, grate cucumbers on a coarse grater or chop with a knife, put in a sieve, salt, let the liquid drain, 30 minutes. Mix with yogurt, add chopped mint and garlic, pepper, drizzle with olive oil.
Light the coals in the barbecue or in the barbecue cauldron – they should burn well and cover with white ash, or heat the grill. Thinly chop the tomatoes, pepper, drizzle with olive oil. String meat interspersed with onions on skewers. Warm the lattice, grease with oil, lay out the meat, fry, turning over every 1.5–2 minutes, to the desired degree of roasting the lamb.
At the same time, heat up the pitas (you can put cakes on grilling kebabs for 1 minute).
Servings Per Container
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom