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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 10 |
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Ingredients:
10 (6 to 8-inch) sturdy rosemary sprigs, for skewering |
5 pounds boneless leg of lamb |
4 garlic cloves, minced |
2 rosemary sprigs, leaves stripped and chopped |
4 tablespoons extra-virgin olive oil |
2 teaspoons salt |
2 lemons, cut into wedges for garnish |
Directions:
1. Soak the rosemary sprigs in water for at least 1 hour prior to grilling the souvlakia.
2. Trim the leg of lamb of any excess fat and cut into 1 1/2 inch cubes. Place the cubes in a mixing bowl. Add the garlic, chopped rosemary, olive oil and salt and toss to coat. Refrigerate for at least 1 hour and up to 12 hours.
3. Remove the lamb from the refrigerator and skewer 4 pieces onto each rosemary sprig.
4. Heat a grill top for 5 minutes. Place the souvlaki on the grill and cook 1 1/2 to 2 minutes per side. Keep warm in a low oven until all are finished, transfer to a decorative platter and serve with lemon wedges.
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