From the Salivate! kitchen

Souvla

Souvla

The story behind the dish

I come from Darwin and have been so very lucky to eat a lot of Greek food. One of my favourite dishes is Souvla. Usually cooked over a hot coals and feeding 15 - 20 people at a time, I have adapted this recipe to be cooked on a bbq for a family of four. 

The recipe

Souvla

Shop Souvla Spice Blend

Ingredients

  • 1 kg Lamb Shoulder or Pork Neck, chopped into 2cm squares
  • 1 large Onion
  • 50 ml Extra Virgin Olive Oil.
  • Juice of 1 large Lemon
  • 2 cloves Garlic, finely minced.
  • 2 tbsp Souvla Spice Blend
  • 1 tsp Sea Salt Flakes.
  • 1 tsp Black Pepper.
  • Extra lemon wedges and olive oil for basting and serving

Method

  1. In a blender or food processor, add the onions, garlic and Spice Blend and process until it becomes a paste.
  2. In a bowl, combine the onion pulp, olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk until it forms a uniform, thick coating paste.
  3. Pour the paste over your meat chunks, massaging it thoroughly into every crevice.
  4. Cover and leave it in the fridge for at least 2 hours.
  5. Skewer the Meat onto bamboo sticks.
  6. Cook the skewers on a a very hot bbq.
  7. Serve with wedges of lemon, some grilled pitta bread, tzatziki and a greek salad!