St. Paul's Bay, Lindos
So, to remind me of one of the most wonderful holidays I have ever had, I made souvlaki, and whilst it wasn't quite the same as I remember, the fresh smell of herbs, garlic and lemon filled the kitchen and my senses once more.
Lamb Souvlaki with Red Pepper Sauce
Feeds Lola, Finn, Mum and Dad
4 tbsp olive oil
Juice of a lemon
1 tsp dried thyme
2 garlic cloves, chopped
freshly ground black pepper
1 3/4 lb boneless leg of lamb, cut into bite size pieces
8 - 12 bay leaves
Lemon wedges to serve
For the red pepper sauce:
Large jar of roasted peppers and their oil
six garlic cloves, finely chopped
1 red chilli, seeded and finely chopped (optional)
2 tbsp red wine vinegar
a pinch of sugar (optional)
a squeeze of lemon, to taste
herbs - mint, or oregano, or coriander, which I used.
Salt and pepper, to taste
Marinate the lamb by mixing together the oil, the thyme, the lemon, the garlic and the pepper together and placing the cubed lamb into it. Marinate in the fridge for as long as possible - a couple of hours, or if you can overnight.
If you are using wooden skewers, soak in water so that they don't burn whilst being griddled.
Put the peppers into a food processor with the garlic, chilli (if using), vinegar and herbs. Blitz and taste for seasoning. You may find that according to your palate the sauce might want some sweetness, so add a little sugar, some flavour, so season to taste, or a little vibrancy, so add lemon juice to taste.
Preheat the griddle, grill, frying pan, whatever you are using. I used my hot plate to griddle the lamb.
Thread the marinated meat onto skewers, with the bay leaves.
Place onto the grill and brush with any of the remaining marinade as they cook. Turn the skewers occasionally to ensure even cooking. Cooking should take about 10 minutes or so, by which time, the outside should be charred and the inside should be just pink and moist.
Meanwhile, warm through the pepper sauce to accompany the souvlakia.
Serve the skewers with a Greek salad, some rice if you like, and the lemon and red pepper sauce on the side.
I am linking this blog post to 'Holiday Postcards' at Travel Supermarket, which you can find here