Lamb Souvla

Advocate staff photo by TRAVIS SPRADLING -- Lamb Souvia, which is leg of lamb grilled on large skewers, will be served with Tzatziki (Yogurt) Sauce and Greek Salad at the second annual Baton Rouge Greek Festival in Saturday.
Advocate staff photo by TRAVIS SPRADLING -- Lamb Souvia, which is leg of lamb grilled on large skewers, will be served with Tzatziki (Yogurt) Sauce and Greek Salad at the second annual Baton Rouge Greek Festival in Saturday.

George a. Economides

Lamb Souvla (Large Skewers)

Serves about 5. Recipe is from George A. Economides, who says, “The traditional way for cooking this recipe calls for the use of a special rotisserie with large skewers, but any rotisserie will do. Also meat can be cooked on any traditional grill.”

2½ lbs. boneless leg of lamb that has been cleaned of excess fat and cut into 2-inch cubes

1 tsp. ground Greek oregano (also known as rigani)

1/2 tsp. freshly ground black pepper

1 tbl. sea salt

2 tbls. lemon juice

2 tbls. olive oil

1. Put all ingredients in a bowl and marinate for a few hours.

2. Cook meat over medium to high heat for about 40 minutes. Squeeze some additional fresh lemon juice on the meat before serving.