A delightful take on traditional Greek souvlakia, featuring tender lamb marinated in a flavorful blend of herbs and spices.
In a mixing bowl, combine the olive oil, red wine, lemon juice, oregano, salt, pepper, minced garlic, and bay leaves.
Mix the marinade thoroughly to ensure all ingredients are well combined for even flavor distribution.
Add the cubed lamb to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 8 hours or overnight.
Marinating overnight allows the flavors to penetrate the meat deeply, enhancing its taste.
Remove the lamb from the marinade and thread onto metal skewers. Reserve the marinade.
Thread the lamb pieces evenly to ensure consistent cooking.
Pour the reserved marinade into a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, then remove from heat.
Boiling the marinade ensures it's safe to use as a basting sauce.
Grill the lamb skewers over medium heat for 8-10 minutes per side, basting occasionally with the cooked marinade.
Turn the skewers frequently to achieve even cooking and a nice char.
Serve the skewers hot with your choice of sides, such as tzatziki sauce and a fresh salad.
Garnish with fresh herbs like parsley or dill for added freshness and visual appeal.
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