Lamb Souvla is the quintessential dish for any Cypriot or Greek barbecue tradition, bringing together the mouthwatering, tender textures of lamb shoulder slow-cooked over glowing coals. This recipe focuses on minimal yet robust seasoning to highlight the flavors of high-quality meat, resulting in a dish perfect for communal gatherings and feasts.
Ingredients
🐑 1 lamb shoulder, cut into fist-sized chunks with bone in
🫒 3 tablespoons olive oil
🍃 2 tablespoons dried oregano
🧂 1 tablespoon sea salt flakes
🌶️ 1/2 tablespoon ground pepper
🍋 1 lemon
Instructions
1- Prepare the Lamb:
- Place the lamb chunks in a large mixing bowl.
- Add 3 tablespoons of olive oil, 1 tablespoon of sea salt flakes, 1/2 tablespoon of ground pepper, and 2 tablespoons of dried oregano.
- Mix thoroughly to ensure each piece of lamb is evenly coated with the seasoning.
2- Skewer the Lamb:
- Take a large skewer (approximately 70cm) and, using firm pressure, pierce each chunk of lamb straight through the bone or close to it if the bone is too tough.
- Continue adding the chunks onto the skewer until they are all securely placed, touching one another.
3- Prepare the BBQ:
- Ensure your TheoCooks BBQ with "Turn" brand rotisserie is set up with ashened charcoal prepared beneath.
- Place the skewered lamb about 12 inches above the coals on the rotisserie.
4- Cook the Lamb:
- Turn on the rotisserie motor to begin slow-cooking.
- Cook for about 1.5 to 2 hours. Check for doneness after 1.5 hours by gauging tenderness and looking for protruding bones.
5- Complete & Serve:
- Once cooked, remove the skewer from the barbecue.
- To remove meat from the skewer, place the tip on a chopping board, and use the back of a knife or a fork to slide off the chunks gently.
- Transfer the lamb pieces to a serving dish, cover with aluminum foil, and let them rest for 15 minutes.
- Just before serving, squeeze fresh lemon juice over the meat and add a light dusting of sea salt.
Prep Time: 15 minutes
Cook Time: 1.5 to 2 hours
Total Time: 2 to 2.25 hours
Servings: 6
Calories (per serving): 450
Proteins (per serving): 30g
Fats (per serving): 35g
Carbohydrates (per serving): 2g
Equipment:
- Rotisserie barbecue: TheoCooks BBQ (Brand: Turn)
- Skewers: 70cm long, metal
- Charcoal
- Motor for Rotisserie
- Bosch Kitchen Hood for ventilation
- Mixing Bowl
- Stable Chopping Board
- Serving Dish
- Aluminum Foil
- Knife & Fork
- Pepper Grinder (Brand unknown)
Cooking Tips:
- Use top-quality lamb for the best flavor.
- Skewer technique: Using a flat surface improves control and safety.
- Remember: Flavor simplicity lets the quality of lamb shine.
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#theomichaelscooks
Lamb Souvla
