SOUVLAKI
Sean Connolly
![](https://www.cuisine.co.nz/wp-content/uploads/2020/12/Cuisine-Magazine-Guest-Chef-Esther-Sean-Connolly-Recipe-Souvlaki.jpg)
Makes
12 skewersPreparation
25 mins plus 2 hrs marinating timeCook
5 minsIngredients
1kg lamb backstrap, cap-on (or use 1kg chicken thigh fillets) | |
30g souvlaki spice mix | |
extra virgin olive oil, to serve | |
lemon, to serve | |
SOUVLAKI SPICE MIX (MAKES ENOUGH FOR APPROX 2½KG MEAT) | |
1½ tablespoons dried oregano | |
1 tablespoon onion powder | |
1½ tablespoons garlic powder | |
1 teaspoon ground black pepper | |
1½ teaspoons salt | |
½ tablespoon dried parsley | |
1 teaspoon dried thyme | |
1½ tablespoons sweet paprika powder | |
¼ teaspoon ground cinnamon | |
¼ teaspoon ground nutmeg | |
½ teaspoon chilli powder | |
TOUM (GARLIC SAUCE) | |
100g garlic, peeled | |
10g sea salt | |
1 litre sunflower oil, plus an additional 50ml | |
80g egg white (approx 2 extra large eggs) | |
60ml lemon juice (approx the juice of 1 lemon) |
These are equally as good with either chicken or lamb.
Instructions
1. | Trim the meat of all sinew. |
2. | Cut into pieces approx 1½-2½cm. |
3. | Put the spice mix into a bowl, add the meat and rub the spices in well. |
4. | Place in the fridge for at least 2 hours to marinate. |
5. | Thread onto skewers (we used rosemary twigs) and grill the souvlaki on a hot barbecue for 1 minute each side, then rest for 2 minutes. |
6. | Season with oil, lemon and a pinch of salt flakes. |
7. | Serve with lemon wedges and toum on the side. |
8. | SOUVLAKI SPICE MIX |
9. | Put all the ingredients in a blender and blend very well. |
10. | Store in an airtight container until ready for use. |
11. | This quantity makes more than you will need for this recipe but it will keep for ages. |
12. | TOUM (GARLIC SAUCE) |
13. | Place the garlic, salt and 50ml oil in a blender and purée, then set aside. |
14. | Put the egg whites in a mixer and mix, gradually adding the garlic salt to emulsify. |
15. | Slowly add the remaining oil (as if you were making mayonnaise). |
16. | About halfway through, gradually add the lemon juice alternately with the oil until all is added. Set aside until needed. |
Recipes & food styling Sean Connolly / Photography Jamie Bowering
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