THE LAMB SHOP

S106/3 ORACLE BOULEVARD, BROADBEACH

There’s a couple of things about souvlaki people without a Greek background need to know. According to The Lamb Shop head chef Justin Pries, souvlaki is technically meat on a stick. “The lamb is marinated for a minimum of 24 hours and is slow cooked for four to five hours over charcoal, which gives it a distinct smoky taste, then we baste it throughout the whole day,” he says. The wrap component is called gyros (pronounced yiros, but they’ve come to accept jye-ross too), what Justin says is like the Greek version of a kebab, paired with traditional flavours, including mustard, tzatziki and parsley. In Australia the term souvlaki seems to be interchangeable – they know what we mean.