Souvlaki with zucchini and corn salad, step by step recipe with photo

What we call kebab, in Greek called souvlaki. And it is prepared, just like in our Caucasus, most often from young lamb, which does not need long pickling and an abundance of spices. It turns out satisfying, aromatic and very tasty!

Souvlaki with Zucchini and Corn Salad

INGREDIENTS

  • 800 g of pulp of a young lamb (kidney part)
  • 1 medium zucchini
  • 300 g corn kernels (fresh or frozen)
  • vegetable oil for lubrication
  • salt, freshly ground black pepper

For marinade and dressing:

  • 1 medium lemon
  • 1 clove of garlic
  • 4 sprigs of fresh thyme
  • 1/2 tbsp. l mustard
  • 3 tbsp. l Extra Virgin Olive Oil
  • salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

For marinade, remove the stems from thyme (they will not be needed). Grind garlic, mix with 1 tbsp. l olive oil, 1 tbsp. l lemon juice, 1 tbsp. l warm water and thyme. Cut the meat into cubes with a side of about 3 cm, lightly pepper and marinate in this mixture for 10-15 minutes.

Step 2

Meanwhile, if desired, peel the zucchini and grate it on a coarse grater or cut into very thin strips. Pour the corn grains with boiling water, bring the frozen grains to a boil and discard in a colander, and fresh cook until soft.

Step 3

Mix mustard with 1 tbsp. l lemon juice, the remaining olive oil, salt and pepper, beat the mixture until a homogeneous emulsion and season it with grated zucchini and corn grains.

Step 4

String pieces of meat on thin metal skewers or wooden skewers soaked in water, salt, put on a wire rack that is well heated and greased with vegetable oil and fry until tender, greasing with the remaining marinade, 10-15 minutes.

Step 5

Serve souvlaki hot with crispy zucchini and corn salad.

By the way

When serving souvlaki, do not forget to put olives and olives, fresh cucumbers, tomatoes and greens, young white cheese, pita cakes, and, of course, good red wine on the table.







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Preparation time

20 minutes

Cooking time

15 minutes

Servings Per Container

4-6

Cooking difficulty

medium

Kitchen

Vegetarian

Technology

Occasion

Device

Source

Deli Books: Grill and Oven Recipes

Table of weights and measures


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