Lamb souvlaki

 

                Doner kebab is the method used to grill meat in patties stacked on a vertical spit. By extension, it has also become the name of restaurants that offer this type of meat and the sandwich they make of it.

4 skewers

• 400 g lamb cubes
• 8 cherry tomatoes

The classic lamb marinade

• 2 garlic cloves, minced
• 30 ml fresh oregano, chopped
• 30 ml fresh mint, chopped
• 30 ml crushed hot pepper
• 1 bay leaf
• Zest and juice of 1 lemon
• 60 ml olive oil
• 60 ml white wine
• Salt and pepper

1. In a large bowl, combine all the marinade ingredients; put the lamb cubes in the marinade, cover and leave to marinate in the refrigerator for a minimum of 6 hours.
2. On previously soaked wooden skewers, prick the lamb cubes and finish with a tomato at each end.
3. Brush the tomatoes with the marinade, then grill the skewers for 6 to 8 minutes on the barbecue over high heat, turning them occasionally during cooking.
4. Serve with pita bread and plain yogurt or hummus.

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