Lamb neck fillet and aubergine souvlaki

Lamb neck fillet and aubergine souvlaki

Souvlaki are typically small pieces of meat, cooked on skewers on a barbecue over coals. They would be served with some salad in a pitta bread, why not have a go at making them too, they’re really easy.

These are simple recipes and you can even make them easier with a pre bought rub like Angus & Oinks, Big Phat Greek.

In Greece the meat is usually cooked well done. You can make up your own mind though depending on the cut of meat you are using. 

Cooking surfaces

Weber® Kebab Rotisserie System

BBQ Temperature

200°C

Ingredients

For the lamb and aubergine skewers

  • 750g lamb neck fillet, diced
  • 1 small aubergine, cubed
  • 2-3 tsp dried oregano
  • Juice of a lemon
  • 1 tsp freshly ground cumin
  • 1 tsp Maldon salt
  • 1 clove garlic, crushed

For the red onion pickle

  • 1 small red onion
  • Juice of 1 lemon
  • 1 tsp Maldon salt
  • 1 tsp sugar

For the Tzatziki

  • 1/2 cucumber
  • Handful of fresh mint, chopped finely
  • 1 clove garlic, crushed
  • 1/2 tsp Maldon salt
  • 150g Greek Yogurt

To serve

  • Flat breads, make these, they’re so worth it.
  • Pomegranate seeds
  • Some chips (french fries) – optional
  • Fresh mint or parsley to garnish

Equipment

Method

For the Tzatziki

This is best made an hour or so before to allow the garlic to mellow and permeate the yoghurt.

  1. Slice your cucumber 1/2 into two lengthways and use a teaspoon to scrape out the seeds.
  2. Now dice your cucumber into 3mm chunks and pop into a bowl.
  3. Add your crushed garlic, salt, lemon juice, mint and yoghurt to the cucumber and mix thoroughly.

For the red onion pickle

  1. Slice your onion into thin slivers and put into a bowl.
  2. Add your salt, sugar, and lemon juice and toss.
  3. Leave to pickle for about an hour.

For your souvlaki

  1. Cube your lamb neck and put into a bowl with 2 tbsp of oregano, 1/2 tsp Maldon salt, and the juice of a lemon. Toss together.
  2. Leave to marinade for 1 hour.
  3. Add your cubed aubergine to another bowl with 1/2 tsp Maldon salt, 1 clove crushed garlic and 4 tbsp olive oil. Toss together.
  4. Leave to marinade for 1 hour.
  5. Setup your Big Green Egg for a direct cook at 200°C with your LetzQ Spit and skewers, we used the ones with the LetzQ Carrousel.
  6. Feed your lamb and aubergine chunks onto the skewers alternately.
  7. Cook your skewers for about 20 minutes until the lamb reaches about 85°C.
  8. Heat a flat bread and open it out.
  9. Add your lamb, aubergine, tzatziki, onions and some chips to your flatbread and garnish with pomegranate seeds and mint.

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
Vegetables
Vegetables
LetzQ Spit with pork
Pork
Apron
Beef
French trimmed rack of lamb
Lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Chicken
Seafood
Fish and Seafood
Rasperry and almond cake
Desserts
Garlic Bread
Breads and Pizza
Seafood
Drinks

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg

LetzQ

Big4Space

VLAZE

Delivita

 

0