2017-08-21
Souvlakia
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Souvlakia

(1 rating - rate this recipe)
<b>Prep:</b> 10 mins + marinating time Prep: 10 mins + marinating time
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4-5 Serves 4-5
Excellent source of iron Excellent source of iron
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Ingredients

  • 500 grams boneless Quality Mark lean lamb (see suitable cuts below)
  • 1 medium-sized onion, peeled and roughly chopped
  • 3-4 teaspoons minced garlic
  • 3 tablespoons oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground cinnamon

Method

Put the onion, garlic and oil in a food processor and process until well blended. Pulse in the cumin, coriander, paprika and cinnamon, adding a good seasoning of salt. Alternatively grate the onion and mix with the ingredients.

Cut the lamb into 1.5-2cm size pieces and place in a shallow dish. Pour the onion mixture over the lamb and toss to coat. Cover and refrigerate for 30 minutes or up to overnight.

Heat the barbecue hot plate to high and brush liberally with oil.

Drain any gathering liquid from the lamb. Pile the pieces onto the hot, hot plate. Toss so the lamb browns quickly on all sides but remains pink and juicy on the inside.

Stuff pieces into warmed pita pockets with lettuce greens and top with cumin-spiked coleslaw. Yoghurt can be served on the side if wished.

This recipe is from Allyson Gofton's cookbook, Cook.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 262g
Energy kJ (kcal) 1802 (430)
Protein (g) 26.3
Fat (g) 16.5
Saturated (g)
3.9
Carbohydrate (g) 42.2
Sugars (g)
4.5
Sodium (mg) 381
Iron (mg) 3.8
Zinc (mg) 4.1
Vitamin B12 (ug) 2.4
Vitamin D (ug) N/A
Selenium (ug) 6.9
  • If refrigerating overnight, ensure the lamb is well covered as the onion has a tendency to permeate its way into other, more delicate foods like dairy or fruit.

Variations

  • This recipe works equally well with beef.

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Comments & Reviews

There are: 1 reviews, with an average rating of 3.0 out of 5
Absolutely delicious. So good with tzatziki and loads of fresh salad that my hubby and I had it last night and for lunch today
Posted by Bridget 2014-08-22 15:44:42
 

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