LAMB SOUVLAKI SKEWERS WITH POTATO WEDGES
Makes 12
¼ cup olive oil
¼ cup red wine
2 tbsp lemon juice
2 tsp dried oregano
2 tsp finely chopped rosemary, plus extra sprigs, to garnish 1 tsp smoked paprika, plus extra, to sprinkle
2 cloves garlic, finely chopped 1kg deboned leg of lamb, cut into
4cm cubes (see tip)
Small Greek pita bread
Creamy tzatziki
½ cup sour cream 200g tub tzatziki 1 tbsp lemon juice 2 tbsp chopped mint, plus extra
sprigs, to garnish
Greek potato wedges 1½ tsp fennel seeds 1kg new potatoes, cut into
2cm wedges
2 tbsp olive oil
1 tsp sea salt flakes
1. Combine oil, wine, juice, oregano, rosemary, paprika and garlic in a large bowl. Season with salt and pepper. Add lamb and stir to combine. Cover and refrigerate for 2-4 hours.
2. Meanwhile, to make Greek potato wedges, preheat oven to 220C. Line a large roasting pan with baking paper. Coarsely crush fennel seeds in mortar with a pestle. Combine potatoes, oil, fennel and salt in a large bowl and toss until combined. Spread in prepared pan. Bake for about 40-45 minutes, turning once, or until golden.
3. To make creamy tzatziki, combine sour cream, tzatziki, lemon juice and mint in a bowl. Spoon into a serving bowl. Sprinkle with smoked paprika and garnish with mint sprigs. Cover and refrigerate.
4. Soak 12 x 25cm wooden skewers in water for 10 minutes. Thread meat onto skewers. Heat a chargrill pan over medium-high heat. Add pita bread in batches. Cook each side until warmed through and lightly charred. Remove. Cover to keep warm.
5. Add skewers to same hot grill. Cook, turning, for about 3 minutes, or until browned and cooked to your liking. Add some rosemary sprigs to grill for 30 seconds to use as garnish.
6. Arrange skewers on a platter and sprinkle with grilled rosemary sprigs. Serve with pita, potatoes and tzatziki.
GATHER ROUND FOR A FEAST BRIMMING WITH THE SIGNATURE TASTES OF THE AEGEAN