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Lamb Souvlaki Recipe

Lamb Souvlaki

Recipe courtesy Dan Smith and Steve McDonagh

Show: Party Line with the Hearty BoysEpisode: Mediterranean Mixer

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on March 14, 2009

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    End product was very good; however, I personally would not make again as it took forever for me to portion the lamb. I also have to say that just the smell of the lamb fat made me gag... and I haven't been able to eat lamb since...

    Other than that note... if you wish to spend hours preparing this meal...then by all means go for it. I just don't think it is worth all that labor.

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  • on July 27, 2008

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    The best seasoning I have found for lamb. Thanks for the show, I saved this on Tivo!

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  • on May 24, 2008

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    Very easy to prepare -- no fuss at all. Also works well with beef, for those who do not care for lamb. Thanks to Dan and Steve!

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  • on May 09, 2007

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    Thought I would make this recipe after watching the show. I did trim off the fat like they suggested. A medal skewer worked well to make it easier to use the rosemary ones. I didn't have a grill pan like they did, but a George Foreman one and cooked two skewers at a time for 2-3 minutes. (3 was too crowded The results were great. Very fast. The leftovers were a treat. I will be using this recipe again and again. Thanks guys!!

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  • on April 03, 2006

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    I will definately keep this recipe in my file. Great for easy entertaining!

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  • on April 03, 2006

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    Every simple but excellent recipe. I let the lamb marinated for more that an hour and it was just great!!

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  • on April 02, 2006

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    I made this for guests last night and it was outstanding. I had the butcher remove the leg bone and followed the suggestion to remove the gaminess from the lamb by cutting off the fat.

    I also marinated and made a few rosemary sprigs of chicken breast for the kids, who I thought would not like the lamb. Both were very good. The rosemary makes a nice presentation for entertaining.

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  • on March 27, 2006

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    I loved the flavor the rosemary sprig gave to the lamb. Much more flavorful than simply marinating.

    I had a bit of difficulty "threading" the lamb on the skewer. Broke several peices of rosemary along the way.

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  • on January 08, 2006

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    Very easy and tastes great

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