Lamb Souvlaki
- Yield: 10 souvlaki
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 535
- Total Fat
- 38
- Saturated Fat
- 15
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 42
- Cholesterol
- 154
- Sodium
- 584
- Total: 1 hr 28 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 8 min
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.