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Lamb and Onion Souvlaki

Yields4 ServingsPrep Time40 minsCook Time15 mins
Category, , ,

Ingredients

Pickled onions
2 large red onions, thinly sliced
½ cup cider vinegar
2 tbsp honey
1 tsp salt
1 tsp coriander seed
1 tsp black peppercorn
2 dried bay leaf
Lamb souvlaki
1 small brown onion, diced
2 cloves garlic
1 dried oregano
Zest 1 lemon
½ tsp dried chili flakes
⅓ cup olive oil
600 g diced lamb
2 red onions, cut into thick wedges
Tomato Salad
1 punnet grape tomatoes, halved
1 Lebanese cucumber, diced
Handful parsley leaves
Handful dill, roughly chopped
⅓ cup pitted kalamata olives
To serve:
Warmed pita & natural yoghurt

Method

For the pickled onions:
1

Place the onions into a clean container. Bring the vinegar, honey, spices and bay leaf to the boil and pour over the onions, then set aside for 1 hour.

For the souvlaki:
2

Blend together the brown onion, garlic, oregano, chili & olive oil. Season the lamb and toss with this marinade.

3

Skewer the lamb onto soaked wooden skewers, alternating with red onion wedges.

4

Preheat a BBQ or grill plate and cook the souvlaki for approx. 5 minutes, turning throughout cooking then rest on a plate.

For the salad:
5

Combine the tomatoes, cucumbers, parsley, dill, kalamata olives & 1/3 cup of pickled onion in a bowl dress with a splash of olive oil and season to taste.

To serve:
6

Serve the souvlaki with the salad, more pickled onions, pita & yoghurt.

Recipe created by Tom Walton for Australian Onions.

Ingredients

Pickled onions
 2 large red onions, thinly sliced
 ½ cup cider vinegar
 2 tbsp honey
 1 tsp salt
 1 tsp coriander seed
 1 tsp black peppercorn
 2 dried bay leaf
Lamb souvlaki
 1 small brown onion, diced
 2 cloves garlic
 1 dried oregano
 Zest 1 lemon
 ½ tsp dried chili flakes
 ⅓ cup olive oil
 600 g diced lamb
 2 red onions, cut into thick wedges
Tomato Salad
 1 punnet grape tomatoes, halved
 1 Lebanese cucumber, diced
 Handful parsley leaves
 Handful dill, roughly chopped
 ⅓ cup pitted kalamata olives
To serve:
 Warmed pita & natural yoghurt

Directions

For the pickled onions:
1

Place the onions into a clean container. Bring the vinegar, honey, spices and bay leaf to the boil and pour over the onions, then set aside for 1 hour.

For the souvlaki:
2

Blend together the brown onion, garlic, oregano, chili & olive oil. Season the lamb and toss with this marinade.

3

Skewer the lamb onto soaked wooden skewers, alternating with red onion wedges.

4

Preheat a BBQ or grill plate and cook the souvlaki for approx. 5 minutes, turning throughout cooking then rest on a plate.

For the salad:
5

Combine the tomatoes, cucumbers, parsley, dill, kalamata olives & 1/3 cup of pickled onion in a bowl dress with a splash of olive oil and season to taste.

To serve:
6

Serve the souvlaki with the salad, more pickled onions, pita & yoghurt.

Recipe created by Tom Walton for Australian Onions.

Notes

Lamb and Onion Souvlaki
IngredientsDirections

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