Radio New Zealand - Te Reo Irirangi o Aotearoa

Souvlakia

Chef: Allyson Gofton as heard on Afternoons Saturday 21 November 2009

Tags: Greek, lamb, souvlakia

From Cook: Delicious Recipes for Family and Friends

Fragrantly spiced diced lamb, tossed over a high heat and packed into pita pockets with a delicious cumin-spiked coleslaw makes a great family barbeque meal.

Ingredients

• 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
• 500 grams boneless lean lamb
• 4-5 pita pockets
• lettuce greens
• cumin-spiked coleslaw
• yoghurt to serve

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 barbeque 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.