Souvlaki — chunks of lamb marinated in lemon juice, olive oil, oregano and garlic, then grilled on skewers — is sold as a quick meal on many street corners in Athens.
The best cut of lamb to use is from the leg. Most supermarket meat departments will cut some for you, if it is not on display. I cook these kebabs on a stove-top grill, but a broiler or outdoor grill works, too. Serve the souvlaki with warm pita bread — on the side or cut and stuffed with the meat and vegetables.
A big, beautiful, large Greek-style salad with olives, chickpeas and feta cheese is almost a meal in itself. Feta, a sheep’s milk cheese, is essential and can be found in the dairy case.
Helpful Hints: If using wooden skewers, soak them in water first. Place lamb and vegetables at least 1/2 inch apart on the skewers so that they will cook evenly. You may need extra skewers, if yours are small.
Sign Up and Save
Get six months of free digital access to The Bellingham Herald