Souvlaki Kritis

Classic Cretan souvlaki with lamb, marinated in lemon, garlic, olive oil, and oregano, then grilled.

Ingredients

1 kg leg of lamb

2 lemons

2 onions

1 head of garlic

1 cup olive oil

3 pinches of oregano

black pepper

salt

Wash 1 kg of leg of lamb under cold running water and pat it dry with paper towels.
Cut the meat into cubes about 2-3 cm in size. Place it in a bowl.
Sprinkle the meat with black pepper and salt to taste. Stir well to season all the pieces.
Cover the bowl with plastic wrap and leave it in the refrigerator for 1 hour to marinate the meat.
Peel and crush 1 head of garlic. Add the garlic paste to the meat.
Stir the meat with the garlic paste so that each piece is coated.
Peel 2 onions and slice them thinly.
Thread the meat pieces onto wooden skewers, alternating with the onion slices.
Squeeze the juice of 2 lemons into a small bowl.
Add 1 cup of olive oil to the lemon juice and stir.
Brush the skewers with the prepared mixture of lemon juice and olive oil.
Sprinkle the skewers with 3 pinches of oregano.
Preheat the grill to high heat. When the grill is well heated, place the skewers on it.
Grill the souvlaki for about 10-12 minutes, turning every 2-3 minutes to cook evenly.
During grilling, periodically brush them with the remaining mixture of lemon juice and olive oil to keep them juicy.
When the meat is golden brown and fully cooked, remove the skewers from the grill.