Lamb and Onion Souvlaki

By Tom Walton for Australian Onions

Lamb and Onion Souvlaki
“This Lamb and Onion Souvlaki is a knockout home cooked meal and the perfect recipe to showcase the versatile flavours you can get from Australian Onions.” says chef Tom Walton.

Skewer the lamb and Onion Souvlaki onto wooden skewers and grill. The brown onions in the marinade add an extra depth of flavour to the lamb while the grilled red onions are caramelised and sweet. The final touch comes with those pickled red onions that bring so much flavour and colour to the table. Serve the souvlaki skewers with salad, pickled onions, warm pita and yoghurt.

Lamb and Onion Souvlaki Recipe

Cook time: 12-15 mins

Prep time: 40 mins

Serves: 4

Ingredients:

Warmed pita & natural yoghurt

Pickled onions

2 large red onions, thinly sliced

½ cup cider vinegar

2 tbsp honey

1 tsp salt

1 tsp coriander seed and black peppercorn

2 dried bay leaf

Souvlaki

1 small brown onion, diced

2 clove garlic

1 tsp dried oregano

Zest 1 lemon

½ tsp dried chili flakes

1/3 cup olive oil

600g diced lamb

2 red onions, cut into thick wedges

Salad

1 punnet grape tomatoes, halved

1 Lebanese cucumber, diced

Handful parsley leaves

Handful dill, roughly chopped

1/3 cup pitted kalamata olives

Method:

For the pickled onions, place the onions into a clean container. Bring the vinegar, spices, bay leaf to the boil and pour over the onions, then set aside for 1 hour.

For the souvlaki, blend together the brown onion, garlic, oregano, chili & olive oil. Season the lamb and toss with this marinade.

Skewer the lamb onto soaked wooden skewers, alternating with red onion wedges.

Preheat a BBQ or grill plate and cook the souvlaki for approx. 5 minutes, turning throughout cooking then rest on a plate.

Combine the tomatoes, cucumbers, parsley, dill, kalamata olives & 1/3 cup of pickled onion in a bowl dress with a splash of olive oil and season to taste.

Serve the souvlaki with the salad, more pickled onions, pita and yoghurt.

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