Souvlakia
Yields 4 servings
I ate these every day for two weeks one summer in Santorina, accompanied by bread, tzatziki and a Greek salad, and never grew tired of them. They are nicest when made on a small scale, as they are in the Greek tavernas, with small cubes of lamb threaded 4 or 5 at a time on small skewers, preferably of wood. Each person has 2 or 3 skewers according to his appetite.
Ingredients
1/2 Leg of Lamb, boned
2-3 Lemons quartered
1 Spanish Onion thinly sliced and quartered
4 tbsp Olive Oil
2 tbsp Lemon Juice
To Taste Salt and Pepper
To Taste Dried Oregano
To Garnish Shredded Lettuce
Preparation
Cut the lamb in small neat cubes, about one- inch across. Thread them, 5 at a time, onto small skewers and lay on a flat dish. Sprinkle with sea salt and black pepper and pour the oil and lemon juice over them. Leave for 1 hour, then grill over a quick flame, turning frequently, until they are well browned outside and just cooked within. Sprinkle them with dried oregano and garnish with the sliced raw onion, shredded lettuce and lemon quarters. Serve with tzatziki, hot flat bread and a Greek salad.
For a more substantial dish, they can be accompanied by a rice pilaf, or dolmades, made slightly larger than usual.