Juicy, marinated lamb meets the smoky char of open fire. With fresh Greek flavours of lemon, garlic, and herbs, these souvlaki skewers are an easy yet impressive way to level up your campsite cooking.
LAMB SOUVLAKI WITH LEMON POTATOES RECIPE
LEMON POTATOES
Ingredients:
- 500g baby potatoes (whole or halved)
- Juice of 2 lemons
- 2 tbsp olive oil
- 1 tsp oregano
- 2 gloves garlic (crushed)
- Salt to taste
Method:
- Toss potatoes with lemon juice, olive oil, garlic, oregano & salt.
- Place directly into a preheated camp oven.
- Cook over coals or flame for 35-45 minutes, shaking halfway, until golden and tender. Finish with parsley and extra lemon juice.
LAMB SOUVLAKI
Ingredients:
- 500g lamb shoulder or leg, cut into 2-3cm cubes
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tsp oregano
- Salt & freshly cracked black pepper
- Skewers (metal or soaked wooden)
Method:
- Mix olive oil, lemon juice, garlic, oregano, salt & pepper in a bowl.
- Add lamb, toss to coat, and marinate for 30mins.
- Thread onto skewers and grill over high heat for 8-10mins, turning to char. Rest for a few minutes before serving.
TZATZIKI
Ingredients:
- 1 cup Greek yoghurt
- ½ cucumber, grated & squeezed
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt to taste
- Fresh dill or mint
Method:
- Combine all ingredients in a bowl and mix.
- Adjust salt and acidity to taste.
- Chill until ready to serve.
TO SERVE
Plate skewers with a pile of lemon potatoes and a side of tzatziki.
