Chicken and lamb souvlaki (Greek)

chicken and lamb souvlaki

Cooked for the Greek entry in the Euro Cup and Plate challenge.

We usually cook this on the Weber over hot coals to bring out the flavours.

400g lean lamb, chunks
400g organic chicken breast, chunks

Marinade
4 tbsp olive oil
juice of 1 lemon
2 tsp dried or fresh thyme
2 garlic cloves, crushed
black pepper

  1. Dice the lamb and chicken into 2.5cm pieces
  2. Make the marinade: mix the olive oil, lemon juice, thyme, garlic and season with black pepper. Place the meat in a bowl, pour the marinade over and mix well so that all the pieces of the meat are coated. Leave in the refrigerator for at least 2 hours, or preferably overnight.
  3. Fire up the BBQ. Thread the meat on to 6 skewers. Grill the kebabs quickly until browned on all sides; the chicken will need longer than the lamb.
  4. Serve with warmed pita bread (put it on the grill briefly to absorb the burnt juices!) and a Greek salad.

Serves 3-4.

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