Lamb Souvlaki with Grape Relish

Recipe Date:
November 18, 2015
Cook Time:
Imperial (US)
  • 2 lbs lamb loin
  • 1/2 cup 50/50
  • 4 tbsps lemon juice
  • 2 tbsps fresh mint, chopped
  • 1 tbsp salt
  • 1/2 cup white wine
  • 2 tbsps fresh oregano, chopped
  • 16 cloves garlic, minced
  • 1/2 tbsp ground black pepper
  • 1 quart red grapes, washed and halved
  • 2 ozs sherry vinegar
  • 1 tbsp fresh basil, minced
  • 2 ea. shallot, diced
  • 1 tbsp fresh parsley, minced
  • Salt and pepper as needed

Trim and cut lamb into 1" cubes. In a bowl, toss together 50/50, lemon juice, mint, salt, white wine, oregano, garlic and ground black pepper. Cover with plastic and marinate overnight. Skewer lamb onto wooden skewers with whatever fresh vegetable you have at hand (note" soak skewers in water to prevent burning). Grill all four sides over medium-high heat until medium rare (or when desired doneness is achieved), about 4 to 6 minutes. Place in warm spot and cover with aluminum foil to rest 5 minutes.

Serve with Polenta.

For the grape relish, mix the red grapes, sherry vinegar, basil, challots, parsley and salt and pepper to personal taste.