![]() Lamb is unofficially and affectionately the national protein of Australia. Fire up the BBQ or cook this on your stove! I love marinating lamb chops and this herby one is a favourite alongside Greek Marinated Lamb Chops. Rachel Ray has a great recipe for this.Grilled lamb chops infused with rosemary garlic flavours! The marinade is made with red wine vinegar which pairs well with lamb because it cuts through the richness of the strong lamb flavour, and it tenderises economical cuts of lamb. Make this with any quick-cook cut of lamb, chops or steaks. ![]() Add olive oil and plenty of salt and pepper. If you’d prefer to char some chops, a great marinade is equal parts mustard and honey and whatever bourbon you’re not drinking. The meat around the shoulder blade is ideal for pork souvlaki and the addition of herbs and spices such as cumin, oregano, thyme or rosemary to olive oil, lemon juice and garlic will make the marinade magic. In his book, The Real Greek at Home: Dishes from the heart of the Greek Kitchen, Theodore Kyriakou recalls how souvlaki was a seasonal dish – made with pork between late autumn and early spring, then made with lamb the rest of the year. Pork is an alternative to lamb if you want to make souvlaki. A little bit of fresh chopped mint can be a lovely addition. You can buy good quality tzatziki in most supermarkets but it always tastes better if you make it at home with authentic (unsweetened) Greek yoghurt, lemon juice, chopped cucumber (with the seeds scooped out) and a generous portion of garlic and salt. Whether you make souvlaki or cook the joint whole, serving your lamb with tzatziki is a very good idea. At least three hours on a low-to-moderate heat is probably about right and soaking the meat in the marinade overnight is essential. If you can’t be bothered to do this, cook a whole leg or shoulder on the barbie, but be prepared for it to take time. These flavours will take you to the Greek taverna, especially if you cut the meat from a leg or shoulder. Thyme and rosemary also go well with lamb. But a splash of red wine vinegar (if you have it) and fresh oregano will bring lamb to life. Again, the base of the marinade is olive oil, lemon juice and garlic. It might help if you cook the chunks in a moderate oven for 20 minutes and finish them off on the barbecue – that way you’ll get a crisp outer layer while retaining moisture in the middle. If you must use breasts, the longer you can leave them in the marinade the better – overnight is good. ![]() Don’t forget to season it well.īe sure to use thighs to ensure the kebabs don’t dry out on the barbecue. This will give your chicken a warmth reminiscent of the best Middle Eastern shawarma. The best thing you can do to chicken is to smother chunks of it in olive oil, lemon juice and garlic, but also add a sprinkle of cardamom and cinnamon. Here are five marinades to get you started: 1. ![]() Cook and voilà – you have shish kebabs, or souvlaki, or whatever you choose to call them. Once the chunks are marinaded, you just need to put them on sticks, wood or metal. Then leave it in the fridge to absorb all the lovely flavours, the longer the better: overnight is ideal but at least an hour will do for souvlaki-sized chunks of meat. Make space in your fridge, mix the basic ingredients, add whatever herbs and spices are appropriate, and then use your hands to mix it all up. Olive oil, lemon juice, garlic, salt and pepper will form the base of just about any marinade, and so as long as you’ve got those ingredients, you’ll be fine.ĭon’t get hung up on quantities and measurements – this should be a pleasurable and relaxed experience. ![]()
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