Smoked Lamb Souvlaki
This Greek-inspired recipe combines classic souvlaki flavors with the deep taste of beech smoke. Lemon, oregano and garlic form the base of this marinade, giving the lamb a Mediterranean freshness. Smoking at medium temperature ensures juicy, aromatic pieces of meat.
Ingredients(for 1 kg)
Instructions
Marinating
6-8 hoursMix all ingredients into a marinade. Toss lamb cubes until fully coated and marinate in the refrigerator.
Skewering & Preparation
10 minutesThread meat cubes onto metal skewers and drain excess marinade. Preheat the smoker to 130-150 °C and add beech and lemon wood chips.
Smoking
2-3 hoursPlace skewers in the smoker and cook at constant temperature until a core temperature of 70-74 °C is reached. Turn skewers once halfway through.
Serving
5 minutesRemove skewers from the smoker and let rest briefly. Serve with tzatziki, pita bread, tomatoes and red onions.
Pro Tip
Cut boneless leg of lamb into uniform 3-4 cm cubes to ensure even cooking. Use metal skewers that do not require additional soaking.
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