Souvlakia (skewered lamb)

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A recipe from the Good Food collection.


60 ml (¼ cup) olive oil

2 tsp finely grated lemon zest

80 ml (⅓ cup) lemon juice

2 tsp dried oregano

125 ml (½ cup) dry white wine

2 large garlic cloves, finely chopped

2 bay leaves

1 kg lamb leg, cut into bite-sized cubes

250 g (1 cup) plain yoghurt

2 garlic cloves, extra, crushed


1. Combine 2 tablespoons of the oil, the lemon zest and lemon juice, oregano, wine, garlic, bay leaves and some salt and pepper in a large non-metallic bowl. Add the lamb and toss well to coat. Cover with plastic wrap and refrigerate for 2 hours, or overnight if time permits.

2. Mix together the yoghurt and extra garlic in a bowl, then leave for 30 minutes.

3. Drain the lamb and pat dry with paper towels. Thread onto eight skewers and cook on a barbecue or char-grill plate, brushing with the remaining oil, for 7–8 minutes, or until brown on the outside and still a little rare in the middle. Drizzle with the garlic yoghurt and serve with warm pitta bread and a salad.