Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is an old favourite from my friend Theodore Kyriacou, whose new book, A Culinary Voyage Round the Greek Islands, was recently published (Quadrille, £20).
Give this to the kids instead of boring old sausages, and I guarantee they will love it. Just pop them on the barbecue, and the young ones can eat them with their fingers. Children, though, aren't the only ones who prefer eating without plates.
For souvlaki, you can also use pork, shoulder or leg, or even under-fillets of lamb. Serve your souvlaki rolled in Greek flat breads – or if you prefer, use soft tortillas instead – with sliced tomato and pickled dill cucumbers. If you fancy knocking up some tzatziki it will go perfectly. Simply peel, deseed and dice half a cucumber, mix it with a few cloves of crushed garlic, a few tablespoons of Greek yoghurt, some chopped mint and a splash of olive oil. It's a treat with meat – or as a dip anytime.
1kg boned shoulder of lamb, trimmed of fat and sinew and cut into rough 2cm chunks
2tbsp chopped thyme leaves
4 cloves of garlic, crushed
Finely grated zest and juice of 2 lemons
300ml olive oil
100ml red wine
Salt and freshly ground black pepper
To serve
Flat breads or soft tortillas
Put the meat into a non-reactive bowl with the thyme, garlic, lemon zest, 100ml of the olive oil and red wine. Mix well and season. Cover with cling film and leave overnight in the fridge.
Half an hour before you want to serve the souvlaki, drain the meat and reserve the juices. Mix the juices with the lemon juice and remaining olive oil in a jar or in a bowl with a whisk. Thread the pieces of meat on to metal skewers and brush with some of the lemon and oil marinade. Pre-heat a barbecue, or grill, and cook until slightly pink or medium if you prefer. This should take no more than 4-5 minutes. Once cooked to your required colour, put the pieces of meat into a bowl and leave to rest for about 10 minutes.
To serve, brush the flat breads with some of the marinade mixture and dip them into some of the cooked meat juices from the bowl. Put them on to the barbecue for 30 seconds or so but don't let them become crisp.
Arrange the meat on the flatbreads with some pickles, tomato and tzatziki.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments