The longer you leave the mutton in the marinade the more tender the meat will be and the better the flavor. Serve the souvlaki with olives, feta, and warm pittas for a true Greek experience.
- 1 onion, roughly chopped
- 1 large tomato, roughly chopped
- 2 garlic cloves
- juice and zest 1 lemon, plus wedges, to serve
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried mint
- 2 bay leaves
- 300g / 10oz mutton leg, trimmed of excess fat, and cut into 2.5cm / 1in cubes
- salt and freshly ground black pepper
- To serve
- handful mint
- handful kalamata olives
- 4 pitta breads
- lemon wedges
1. Place the onion, tomato, garlic, and lemon juice and zest in a food processor and blend to a purée. Scrape out into a bowl and add the dried herbs, crush up the bay leaves, and add to the bowl with some seasoning. Add the mutton to the marinade, and toss to coat. Cover and chill for at least 30 minutes or up to 24 hours if you have time.
2. Lift the mutton out of the marinade and thread onto 4 skewers. Heat a barbeque or griddle pan to high and cook the skewers for 8 minutes, turning every couple of minutes, until charred in places and cooked through. Serve with mint leaves, Kalamata olives, and feta and stuff into warmed pittas.
Recipe excerpted with permission from Posh Kebabs by Rosie Reynolds, published by Quadrille August 2017, RRP $19.99 hardcover.