COPPER🇨🇾 Cyprus
Souvla recipe
Succulent grilled meat, perfect for a summer feast!
Ingredients
- 1200 g lamb shoulder
- 100 ml olive oil
- 50 ml lemon juice
- 4 unit garlic
- 2 tbsp oregano
- 1 tbsp salt
- 1 tsp black pepper
How to make Souvla
- Cut the lamb shoulder into large chunks, about 5 cm each for even cooking.
- In a bowl, combine 100 ml of olive oil with 60 ml of lemon juice.
- Add 4 minced garlic cloves, 2 teaspoons of oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper.
- Mix the marinade thoroughly until combined and homogenous, then coat the lamb pieces.
- Cover the bowl with plastic wrap and marinate the lamb in the refrigerator for at least 2 hours.
- Preheat the grill to medium-high heat, around 200°C (400°F) for proper cooking temperature.
- Skewer the marinated lamb chunks onto skewers, ensuring they are packed closely together.
- Grill the skewered lamb for about 15-20 minutes, turning occasionally, until charred and cooked through.
- Check for doneness; the lamb should be juicy and slightly charred on the outside.
- Remove the skewers from the grill and let them rest for a few minutes before serving.
- Serve the grilled lamb hot with your choice of sides, like pita and tzatziki.
What is Souvla?
Souvla is a traditional dish from Cyprus. It takes about 180 minutes to prepare, is considered medium to make at home, and uses 7 ingredients.
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