Name: Lamb Souvlaki
Ingredients: 0.667 cup extra-virgin olive oil; 0.333 cup fresh lemon juice (from about 2 lemons); 2 tablespoons chopped fresh rosemary; 1 tablespoon chopped fresh oregano; 2 garlic cloves, minced; 1 boneless leg of lamb (about 2 ½ pounds), cut into 1- to 1 ½-inch pieces; 2 red onions, cut into 1-inch pieces; 1 lemon, cut into 8 wedges; Coarse salt and freshly ground pepper, to taste; 8 whole pitas; 3 tomatoes, halved; 1 tablespoon olive oil, plus more for brushing tomatoes; Coarse salt; 2 tablespoons minced shallot; 0.25 cup water; 2 tablespoons granulated sugar; 3 tablespoons balsamic vinegar; Pinch of cayenne pepper; 1 tablespoon olive oil; 1 thin strip (3 inches long) lemon zest; 2 teaspoons fresh lemon juice; 1 tablespoon fresh dill; 1 teaspoon whole pink peppercorns; 0.25 teaspoon black peppercorns, crushed; 0.5 teaspoon red-pepper flakes; 1 pound Greek feta, thinly sliced

Lamb Souvlaki

3.2

(12)

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Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

In this updated classic, lamb is marinated in lemon, rosemary, and oregano and grilled on skewers, then served with a tart tomato relish and peppery marinated feta.

Ingredients

For the Kebabs

⅔ cup extra-virgin olive oil
⅓ cup fresh lemon juice (from about 2 lemons)
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh oregano
2 garlic cloves, minced
1 boneless leg of lamb (about 2 ½ pounds), cut into 1- to 1 ½-inch pieces
2 red onions, cut into 1-inch pieces
1 lemon, cut into 8 wedges
Coarse salt and freshly ground pepper, to taste
8 whole pitas

For the Tomato Relish

3 tomatoes, halved
1 tablespoon olive oil, plus more for brushing tomatoes
Coarse salt
2 tablespoons minced shallot
¼ cup water
2 tablespoons granulated sugar
3 tablespoons balsamic vinegar
Pinch of cayenne pepper

For the Marinated Feta

1 tablespoon olive oil
1 thin strip (3 inches long) lemon zest
2 teaspoons fresh lemon juice
1 tablespoon fresh dill
1 teaspoon whole pink peppercorns
¼ teaspoon black peppercorns, crushed
½ teaspoon red-pepper flakes
1 pound Greek feta, thinly sliced

Directions

For the kebabs: Combine oil, lemon juice, herbs, and garlic. Combine marinade and lamb. Cover, and refrigerate for at least 4 hours (preferably overnight).
Make the tomato relish: Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Brush tomatoes with oil, and season with salt. Grill until charred and softened, about 5 minutes per side. Coarsely chop, then place in a sieve set over a bowl. Let drain for 10 minutes. Discard liquid.
Heat oil in a saucepan over medium heat. Cook shallot until translucent, 3 to 4 minutes. Add water and sugar, and simmer until liquid has reduced by half. Add tomatoes and vinegar, and cook for 2 minutes. Stir in 1/2 teaspoon salt and the cayenne. Let cool.
Make the marinated feta: Combine oil, lemon zest and juice, dill, pink and black peppercorns, and red-pepper flakes in a nonreactive dish. Add feta, and turn to coat. Marinate until ready to serve (no longer than 1 hour or cheese will begin to break down).
Thread lamb and onions onto 8 skewers, alternating. Thread a lemon wedge onto one end of each skewer. Season with salt and pepper. Grill until a meat thermometer inserted into lamb registers 130 degrees for medium-rare and onions and lemons are caramelized, about 5 minutes per side. To serve, place each kebab on top of a whole pita, pull out the skewer, and top lamb with relish. Crumble feta over top.