87 Greek lamb souvlaki with Oven setting:Serves: Grill6–8garlic yoghurt sauce Preparation time: 10 minutes Marinating time: 2 hours Cooking time: 16–20 minutes Level of difficulty: Easy INGREDIENTS METHOD LAMB SOUVLAKI Place the lamb in a medium bowl and add the garlic, oregano, thyme, dill, 800g lamb leg meat, cubed into 2cm pieces cinnamon, oil, zest and lemon juice. Stir to combine, cover with plastic wrap and 2 cloves garlic, crushed refrigerate for at least 2 hours. The meat should look paler in colour. 1 tsp dried oregano Preheat Grill on 275°C and place wire rack on top of the enamel tray. Thread the ½ tsp dried thyme lamb, capsicum and onion alternately into the soaked bamboo skewers. Place ½ tsp dried dill lamb skewers on a wire rack. Season with salt and black pepper to taste. Pinch of cinnamon Place souvlaki in oven on shelf level 4 (level 3 in compact appliance). Cook the 2 tbsp olive oil souvlaki for 8–10 minutes on each side, or until browned and a little charred. Zest and juice of one lemon While the souvlaki is cooking, make the garlic yoghurt sauce. Combine the 1 large red capsicum, cut into 2cm pieces yoghurt, garlic, cucumber, lemon juice, salt and pepper in a small serving dish. 1 red onion, cut into 2cm pieces Stir to combine. Salt and black pepper, to taste Arrange onion slices, tomato slices and feta cheese on a serving platter. Warm GARLIC YOGHURT SAUCE pita bread in a frypan or chargrill plate over medium heat, if desired. Place pita 200g Greek yoghurt bread on a serving plate. 2 cloves garlic, crushed Place the souvlaki on a serving plate and serve with garlic yoghurt sauce, salad 1 x 10cm piece of cucumber, finely diced and pita bread. 2 tsp lemon juice Salt and black pepper NOTE OTHER Souvlaki is traditionally cooked over a charcoal grill. Ensure the grill is preheated Approx. 20 bamboo skewers, soaked in water and that the door is opened only to turn the kebabs. Opening the door 1 red onion extra, sliced unnecessarily, will slow the cooking and prevent the charring of the souvlaki. 2 tomatoes, sliced 100g feta cheese, roughly crumbled 8 pita breads THE NEFF AUSTRALIA COOKBOOK MAINS