Souvlakia Recipe - Cooking Index
Souvlakia Recipe - Cooking Index
| 1/4 cup | 49g / 1.7oz | Butter |
| 1/4 teaspoon | 1.3ml | Dried thyme leaves |
| 1 1/2 lbs | 681g / 24oz | Boneless lamb - cubed |
| 1/4 teaspoon | 1.3ml | Dried rosemary leaves |
| 1 cup | 62g / 2.2oz | Onion - sliced |
| 1 | Chicken bouillon | |
| 1 | Garlic - crushed | |
| 4 | Pita breads | |
| 1/4 cup | 59ml | Water |
| 1 teaspoon | 5ml | Salt |
| 1/8 teaspoon | 0.6ml | Pepper |
| 3 tablespoons | 45ml | Tomato paste |
| 1/2 cup | 118ml | Red wine |
| 1 teaspoon | 5ml | Dried oregano leaves |
| Garnish | ||
| 1 | Tomato - sliced (small) | |
| 4 | Onion - (large) | |
| 1 cup | 237ml | Lettuce - shredded |
Saute the lamb in butter in a large saucepan in small batches until well browned all over (about 10 minutes).
Remove the lamb as it browns. Add the onion and garlic. Saute for about 5 minutes.
Return the lamb to the saucepan. Add the water and all the remaining ingredients except the bread and garnish.
Bring to a boil. Reduce heat. Cover. Simmer until the meat is tender (about 45 minutes).
Preheat the oven to 350F.
Heat the pita bread until heated through (roughly 15 minutes).
Split each loaf partway through. Fill with the lamb mixture.
Garnish with tomato, onion and lettuce. Serve.
Source:
Greek Orthodox Church Cookbook, Racine
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