Lamb Shish Kebab / Souvlaki (Lamb Cubes Skewers)

Lamb: Use shoulder or leg, cut into cubes

Olive oil: Adds richness and helps in marinating the lamb

Garlic: Minced, provides a robust flavor

Lemon juice: Adds a tangy freshness to the marinade

Dried oregano: Brings a classic Mediterranean herb flavor

Salt: Enhances the overall taste

Black pepper: Adds a hint of spice

When marinating the lamb cubes, ensure they are evenly coated by using a resealable plastic bag. This allows the marinade to fully surround the meat, enhancing the flavor. Additionally, if you have time, let the lamb marinate overnight in the refrigerator for a more intense taste.

• lamb shoulder - Substitute with beef sirloin: Beef sirloin has a similar texture and flavor profile, making it a good alternative for skewers.

• lamb leg - Substitute with pork tenderloin: Pork tenderloin is tender and flavorful, providing a similar mouthfeel to lamb.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for grilling.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients well.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• dried oregano - Substitute with dried thyme: Dried thyme has a comparable earthy and slightly minty flavor, suitable for Mediterranean dishes.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the kebabs.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, with a slightly different aroma.

• Allow the lamb cubes to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Place the cooled lamb skewers in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will help maintain their flavor and moisture.
• Store the lamb skewers in the refrigerator if you plan to consume them within 3-4 days. For longer storage, consider freezing.
• To freeze, arrange the lamb skewers in a single layer on a baking sheet and place them in the freezer for about 1-2 hours. This initial freezing step prevents the skewers from sticking together.
• Once the lamb skewers are frozen, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of freshness.
• When ready to enjoy, thaw the lamb skewers in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the lamb.
• Reheat the lamb skewers on a grill, in an oven, or in a skillet until they are warmed through. Avoid overcooking to prevent the lamb from becoming tough.
• Serve the reheated lamb skewers with fresh vegetables or a side of tzatziki sauce for a delightful meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the lamb skewers on a baking sheet lined with aluminum foil. Cover them loosely with another piece of foil to prevent drying out. Heat for about 10-15 minutes or until the lamb is warmed through. This method helps maintain the juiciness of the meat.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the lamb cubes in the skillet and cover with a lid. Stir occasionally and heat for about 5-7 minutes until the lamb is thoroughly warmed. This method is quick and retains the flavors well.

• Microwave Method: Place the lamb skewers on a microwave-safe plate. Cover with a damp paper towel to keep the meat moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This method is the fastest but may slightly alter the texture of the lamb.

• Grill Method: Preheat your grill to medium heat. Place the lamb skewers back on the grill for about 5 minutes, turning occasionally. This method helps to retain the original grilled flavor and texture of the lamb.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the lamb cubes in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method is efficient and keeps the lamb crispy on the outside.

• Mixing bowl: Use this to combine the olive oil, garlic, lemon juice, oregano, salt, and pepper for the marinade.

• Measuring spoons: These will help you accurately measure the olive oil, lemon juice, oregano, salt, and pepper.

• Garlic press: This tool will make it easier to mince the garlic cloves.

• Knife: Use a sharp knife to cut the lamb shoulder or leg into cubes.

• Cutting board: A sturdy surface to safely cut the lamb into cubes.

• Skewers: These will hold the marinated lamb cubes together while grilling. You can use metal or wooden skewers.

• Grill: Preheat this to medium-high heat for cooking the lamb skewers.

• Tongs: Use these to turn the skewers occasionally while grilling to ensure even cooking.

• Serving platter: A nice dish to present the hot lamb skewers with your favorite sides.

Prepare the marinade in advance: Mix the olive oil, garlic, lemon juice, oregano, salt, and pepper the night before to save time on the day of cooking.

Use pre-cut lamb: Purchase lamb cubes from the butcher to avoid the time-consuming task of cutting the meat yourself.

Soak skewers ahead: If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning on the grill.

Batch grilling: Grill multiple skewers at once to reduce overall cooking time.