Lamb Souvlaki
Fire up the BBQ with The Butcher Shoppe’s juicy lamb souvlaki marinated to perfection and grilled until tender. Serve with fresh salad, wraps, and tzatziki for a Greek-style feast that’s easy and full of flavour. Proudly inspired by @australianlamb, and perfect for your next backyard gathering.
From The Butcher Shoppe
Tasmanian Easy Carve Leg of Lamb
Regular price
$28.00
per / kg
Regular price
Sale price
$28.00
Ingredients
- 1 easy carve leg of lamb, cut into 2 - 3 cm cubes
- Juice from two lemons
- Zest from two lemons
- ⅓ cup olive oil
- 4 cloves garlic, crushed
- 1 ½ Tbsp dried oregano
- 1 tsp cumin
- 1 tsp cracked black pepper
- 1 tsp salt
- ½ cup fresh parsley, roughly chopped
- 3 Lebanese cucumbers, sliced
- 200 g cherry tomatoes, halved
- ½ cup pitted kalamata olives, halved
- 1 Tbsp olive oil
- 2 tsp apple cider vinegar
- Salt & pepper
From The Butcher Shoppe
Tasmanian Easy Carve Leg of Lamb
Regular price
$28.00
per / kg
Regular price
Sale price
$28.00
Method
- Marinate lamb cubes in lemon juice, zest, olive oil, garlic, oregano, cumin, pepper, and salt for 2-4 hours. Thread onto skewers.Preheat BBQ or grill to high, then grill or pan-sear for 5-6 minutes until nicely charred. Rest for 5 minutes. Serve with a fresh salad of parsley, cucumber, tomatoes, olives, olive oil, and vinegar, seasoned to taste. Perfect with wraps, pickled onion, and creamy tzatziki for an authentic lamb souvlaki experience.
Notes
To make quick pickled onion, thinly slice one red onion and place in a bowl with 2 Tbsp apple cider vinegar and 1 tsp salt. Mix well and set aside 30 mins. Drain to serve.