Suvlakia or souvlaki – small barbecue skewers on a hat, very popular in Greece.
- 1 back leg of a young lamb weighing 1.7-1.9 kg
- 300 g fat tail fat
- lemon juice or good white wine vinegar
- ground sweet or hot paprika
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Using a very sharp knife, if necessary, helping yourself with a paper towel, cut off all the films and excess fat from the meat. Remove the bone by cutting the meat around it or even scraping it off the bone with a knife (you don’t need the bone, you can cook a delicious broth from it).
Cut the pulp of the leg of the lamb into 2 cm pieces. Try to keep them approximately the same in thickness, then the kebabs will cook evenly. Season the slices with salt, pepper, paprika. Rub the spices thoroughly into the meat.
Cut fat tail fat with plates 5–7 mm thick, then squares with a side of 2 cm. Let the meat lie down for 15–20 minutes. in a cool place.
Dress the fat of the fat with spices, rubbing them with your hands, and leave to marinate.
Soak the wooden skewers in cold water for 1 hour or in hot water for 15 minutes so that they do not burn during frying.
String the meat on skewers, alternating with plates of fat tail fat. Fry over well-burned coals or on a very hot grill, often turning, until golden brown and the desired degree of frying, 15-25 minutes. Before serving, sprinkle kebabs with lemon juice and sprinkle with pepper.
Servings Per Container
No 12 (164) June 2013
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom