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Restaurants›The Great Greek Mediterranean Grill - Orlando, FL - Celebration›Austrailian Lamb Soulvlaki Recipe

Austrailian Lamb Soulvlaki Recipe

Name: The Great Greek Mediterranean Grill - Orlando, FL - Celebrations AUSTRAILIAN LAMB SOULVLAKI Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 lbs boneless leg of lamb, butterflied and cut into 1–1.5 inch cubes; 0.5 cups extra-virgin olive oil; 0.25 cups fresh lemon juice; 2 tbs red wine vinegar; 4 cloves fresh garlic, minced (about 4 cloves); 2 tbs fresh rosemary, finely chopped; 2 tbs fresh oregano, finely chopped (or 2 tsp dried oregano); 1 tbs Dijon mustard; 1 tbs brown sugar or honey; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs lemon zest (from 1 lemon); 8 units wooden skewers (soaked 30 minutes) or metal skewers; 2 tbs unsalted butter (for basting, optional); 1 cups fresh lemon wedges (for serving); 0.25 cups fresh parsley, chopped (for garnish); 1 cups plain Greek yogurt (full fat preferred); 0.5 cups cucumber, seeded and grated, excess water squeezed out; 1 tbs fresh dill, finely chopped (or mint); 1 cloves fresh garlic, minced; 1 tbs fresh lemon juice; 1 tsp extra-virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by The Great Greek Mediterranean Grill - Orlando, FL - Celebration

Time3h 30m

Serves6

Leg of Lamb

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Ingredients

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Marinade & Lamb

2 lbs boneless leg of lamb, butterflied and cut into 1–1.5 inch cubes

1/2 cups extra-virgin olive oil

1/4 cups fresh lemon juice

2 tbs red wine vinegar

4 cloves fresh garlic, minced (about 4 cloves)

2 tbs fresh rosemary, finely chopped

2 tbs fresh oregano, finely chopped (or 2 tsp dried oregano)

1 tbs Dijon mustard

1 tbs brown sugar or honey

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs lemon zest (from 1 lemon)

Skewers & Grill Finish

8 units wooden skewers (soaked 30 minutes) or metal skewers

2 tbs unsalted butter (for basting, optional)

1 cups fresh lemon wedges (for serving)

1/4 cups Fresh parsley, chopped (for garnish)

Tzatziki-style Sauce (optional)

1 cups plain Greek yogurt (full fat preferred)

1/2 cups cucumber, seeded and grated, excess water squeezed out

1 tbs fresh dill, finely chopped (or mint)

1 cloves fresh garlic, minced

1 tbs fresh lemon juice

1 tsp extra-virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Marinade & Lamb

Prepare Lamb

Trim excess fat from the leg of lamb, then butterfly if not already boneless. Cut into uniform 1–1.5 inch cubes so they cook evenly (about 48–56 cubes from 2 lbs). Pat cubes dry with paper towel.

Make Marinade

In a medium bowl whisk together 1/2 cup olive oil, 1/4 cup fresh lemon juice, 2 tablespoons red wine vinegar, 4 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons chopped oregano (or 2 tsp dried), 1 tablespoon Dijon mustard, 1 tablespoon brown sugar or honey, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and 1 tablespoon lemon zest until emulsified.

Marinate

Place the lamb cubes in a large zip-top bag or nonreactive bowl. Pour the marinade over the lamb, press out excess air, and massage to coat thoroughly. Refrigerate at least 2 hours, preferably 6–8 hours. For best flavor, marinate up to 12 hours but no longer than 24 hours to avoid textural breakdown.

Skewers & Grill Finish

Soak Skewers & Preheat Grill

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat a grill to medium-high (about 400–450°F / 200–230°C). If using charcoal, let coals burn until covered with white ash for steady heat.

Thread Skewers

Remove lamb from the marinade and let excess drip off. Thread 4–6 pieces of lamb per skewer, leaving a small gap between pieces so heat circulates. Reserve leftover marinade for basting only if you will boil it for at least 3 minutes; otherwise discard.

Grill the Souvlaki

Place skewers on the preheated grill. Cook for about 8–12 minutes total, turning every 2–3 minutes to get even char and color. Aim for an internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Timing will vary by grill and cube size. If desired, brush lightly with melted butter during the last 1–2 minutes for extra gloss and flavor.

Rest

Transfer skewers to a platter and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute before serving.

Finish & Serve

Sprinkle chopped parsley and a squeeze of fresh lemon over the cooked lamb. Serve immediately with lemon wedges and tzatziki-style sauce, pita bread, and a simple salad if desired.

Tzatziki-style Sauce (optional)

Make Sauce: Combine 1 cup Greek yogurt, 1/2 cup grated and well-drained cucumber, 1 tablespoon chopped fresh dill, 1 minced garlic clove, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Stir to combine, taste and adjust seasoning. Chill at least 30 minutes before serving to let flavors meld.

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