Lamb Souvlaki

Total Time:
1 hr 28 min
Prep:
20 min
Inactive:
1 hr
Cook:
8 min

Yield:
10 souvlaki

Ingredients
  • 10 (6 to 8-inch) sturdy rosemary sprigs, for skewering
  • 5 pounds boneless leg of lamb
  • 4 garlic cloves, minced
  • 2 rosemary sprigs, leaves stripped and chopped
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • 2 lemons, cut into wedges for garnish
Directions

Soak the rosemary sprigs in water for at least 1 hour prior to grilling the souvlakia.

Trim the leg of lamb of any excess fat and cut into 1 1/2 inch cubes. Place the cubes in a mixing bowl. Add the garlic, chopped rosemary, olive oil and salt and toss to coat. Refrigerate for at least 1 hour and up to 12 hours.

Remove the lamb from the refrigerator and skewer 4 pieces onto each rosemary sprig.

Heat a grill top for 5 minutes. Place the souvlaki on the grill and cook 1 1/2 to 2 minutes per side. Keep warm in a low oven until all are finished, transfer to a decorative platter and serve with lemon wedges.


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