Lamb Souvlaki

1. 1

   Soak the rosemary sprigs in water for at least 1 hour prior to grilling the souvlakia.

2. 2

   Trim the leg of lamb of any excess fat and cut into 1 1/2 inch cubes.

3. 3

   Place the cubes in a mixing bowl.

4. 4

   Add the garlic, chopped rosemary, olive oil and salt and toss to coat.

5. 5

   Refrigerate for at least 1 hour and up to 12 hours.

6. 6

   Remove the lamb from the refrigerator and skewer 4 pieces onto each rosemary sprig.

7. 7

   Heat a grill top for 5 minutes.

8. 8

   Place the souvlaki on the grill and cook 1 1/2 to 2 minutes per side.

9. 9

   Keep warm in a low oven until all are finished, transfer to a decorative platter and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.