Makes: 12 - 18
Kebabs:
1kg lamb steaks, cut into 4cm cubes
10ml (2 tsp) ground coriander
10ml (2 tsp) dried oregano
150ml olive oil
Juice of 2 lemons
1 onion, finely grated
2 bay leaves
2 cloves garlic, crushed
Salt and black pepper, to taste
12 wooden kebab sticks, soaked in water for 30 minutes just before using
Yoghurt, mint and garlic sauce:
500ml (2 cups) plain yoghurt
Small bunch fresh mint, finely chopped
2 cloves garlic, crushed
60ml (¼ cup) olive oil
Salt and black pepper, to taste
Method:
- Place the lamb in a large dish. Mix together all the marinade ingredients and pour over the lamb to coat well. Cover and leave to marinate overnight.
- Remove the lamb from the marinade and thread onto skewers.
- Brush with marinade and either braai over hot coals, grill in the oven, or cook in a hot griddle pan, basting with marinade.
- For the yoghurt sauce, combine all the ingredients and mix well.
- Serve the souvlakia with the sauce and toasted pita bread.