Suvlakia, lamb shish kebabs, step by step recipe with photo

Suvlakia or souvlaki – small barbecue skewers on a hat, very popular in Greece.

Suvlakia, lamb skewers

INGREDIENTS

  • 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

Step 1

Photo of the recipe: Suvlakia, lamb shish kebabs, step number 1

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).

Step 2

Photo of the recipe: Suvlakia, lamb kebabs, step number 2

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.

Step 3

Photo of the recipe: Suvlakia, lamb kebabs, step number 3

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.

Step 4

Photo of the recipe: Suvlakia, lamb skewers, step number 4

Dress the fat of the fat with spices, rubbing them with your hands, and leave to marinate.

Step 5

Photo of the recipe: Suvlakia, lamb kebabs, step number 5

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.

Step 6

Photo of the recipe: Suvlakia, lamb shish kebabs, step number 6

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.




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Cooking time

30 minutes

Servings Per Container

8-10

Cooking difficulty

medium

Kitchen

Source

“Recipe Collection”

No 12 (164) June 2013

Table of weights and measures


Recipe Directory

Illustrations to the material: LLC Publishing House Gastronom

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