Lamb and Onion Souvlaki

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

For the pickled onions:

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:

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

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

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:

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:

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

Recipe created by Tom Walton for Australian Onions.

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Lamb and Onion Souvlaki