Ahead of Orthodox Easter, Greek-Australian best-selling author and content creator Leah Itsines has teamed up with Australian Lamb to share her grandparent’s recipe for succulent BBQ Lamb Souvlaki with Briam (traditional Greek-style roasted vegetables).
This easy yet flavourful recipe uses garden-fresh ingredients to elevate classic lamb skewers, perfect for any occasion; from Easter feasts, to family dinners or long lunches with friends.
Leah Itsines’ BBQ Lamb Souvlaki with Briam
Prep time: 15 minutes
Cooking time: 8 – 10 minutes (or to your liking)
Serves: 4 if 2 large skewers each
Prep time: 15 minutes
Cooking time: 45 minutes – 1 hour
Serves: 6 – 8
1 zucchini, sliced into large rounds
3 potatoes, sliced into bite sized pieces
3-4 mushrooms, quartered
1 red onion, quartered
2 garlic cloves, crushed
2 tbsp fresh parsley, finely chopped
2 tomatoes, 1 quartered and 1 grated
Salt & Pepper to taste
Olive oil, drizzle
- Pre-heat oven to 180 degrees celsius.
- To a large mixing bowl, add all vegetables and season with olive oil, garlic, salt, pepper, parsley and top with the grated tomato. Mix well to ensure everything is well coated.
- Pour onto a tray and bake in the oven for 1 hour or until vegetables are tender. If you need midway, give the vegetables a mix to ensure they cook evenly.
- Serve with lamb skewers.
Makes: 8-10 Large Skewers
2kg lamb shoulder, bone out
1 large rosemary sprig
Salt, Pepper, Dried Oregano
1 Lemon, juiced (but keep the half!)
10 wooden skewers
- Soak skewers in water for as long as you can (this helps them not burn on the BBQ!)
- Remove excess fat from the lamb shoulder, and slice into bite-sized pieces. This may take some manoeuvring, so take your time in getting the right pieces.
- Add to a bowl and season with fresh rosemary, salt, pepper and dried oregano. Season to your liking - lamb is a really flavourful meat and takes on whatever you give it, so don’t be shy here!
- Begin to skewer the meat, adding however much you like per skewer. If you wanted to get a little more vegetables in, you can switch each piece of lamb, with a piece of a vegetable like capsicum or zucchini, and then repeat with the lamb so you have a more colourful skewer.
- Once all finished, cook on a BBQ of your choice (coal or gas) until lightly pink in the middle.
- Serve with the vegetables.