This BBQ Lamb Souvlaki is a recipe we first enjoyed on our honeymoon so always brings us memories of warm summer sunsets.
In a meat marinating dish flomp in 400ml of Greek yoghurt, 2 tablespoons of finely chopped oregano fresh from the food patch, 3 teaspoons of minced garlic & a generous amount of sea salt flakes (I use Maldon). Combine that well before popping in 3 luscious lamb backstraps from your local butcher (800g worth).
Get messy with massaging that marinade to completely cover the meat before popping on the lid of your dish & whacking that in the fridge overnight.
Next day, have the man fire up the Alter of Burnt Offerings (aka the BBQ/Grill) to smoking hot. Oil it up well to prevent sticking before bunging on the lamb & immediately drop the temperature back to medium. Constantly turn the Souvlaki, basting in the leftover marinade & grinding black pepper all over it like there’s no tomorrow!
When you’ve got it done to how you like your meat, take it off the heat to allow to rest before slicing finely on the angle to serve to a ravenous audience!