Awesome Lamb Kebabs | Jamie Oliver

Lamb Souvlaki

Aug 28, 2013
lamb souvlaki
Con Poulos; Food styling by Vivian Lui; Prop styling by Marina Malchin

Juicy, succulent slow-cooked lamb shoulder is the centerpiece of this simple yet satisfying wrap.

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Prep Time: 0 hours 20
Total Time: 7 hours 20
large Red Onion
piece boneless lamb shoulder
1 tbsp. paprika
2 tsp. ground cumin
1 tsp. dried oregano
kosher salt
clove garlic
frozen french fries
seedless cucumber
2 tbsp. fresh lemon juice
1 tbsp. olive oil
piece flatbread
Greek yogurt
chopped fresh mint
  1. Cut three-quarters of the onion into 1/2-inch-thick rings. Refrigerate the remaining onion until ready to serve.
  2. In a 5- to 6-quart slow cooker, toss the lamb with the paprika, cumin, oregano, and 1/2 teaspoon each salt and pepper. Toss with the garlic and 1/4 cup water. Place the sliced onion on top and cook, covered, until the lamb is tender and easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
  3. Thirty minutes before serving, cook the fries according to package directions. Thinly slice the cucumber into half-moons and finely chop the reserved onion. In a bowl, toss together the cucumber, onion, lemon juice, oil, and 1/4 teaspoon each salt and pepper.
  4. Transfer the onions from the slow cooker to a plate. Skim off and discard any fat that has risen to the top. Using a fork, break the lamb into pieces and toss with the cooking liquid to coat. Divide the lamb and onions among the flatbread and top with the fries and cucumber mixture. Serve with the yogurt, mint, and lemon wedges, if desired.

Video: Greek Style Lamb Souvlaki with Grille Mushroom Skewers

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Date: 04.12.2018, 07:04 / Views: 73251