The trick is to smoke the meat and not make the meat smoke

LAMB SOUVLAKI

  Date: August 28, 2016
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This tasty recipe was easy to make and easy to get the sodium under control. Having my butcher cube the leg of lamb made it even easier. I was good to go after the marinade was made. I threaded the meat on the FireWire flexible skewers, placed them in a freezer bag and placed them in the fridge for 4 hours. Rather than use the marinade for the lamb and then have to boil it for use as a dipping sauce, I made a double batch of the marinade. The lamb skewers were removed from the marinade and direct grilled at 400 degrees for a total of 12 minutes until the lamb reached 160 degrees. I turned the skewers about ever minute and one half to help keep the sugar in the marinade from burning. The lamb was very tasty but despite being marinaded for 4 hours, some of the pieces were rather chewy. It was necessary to cut them into smaller pieces for easy eating. That detail aside they were very good and worth chewing a little bit more.
Related Photo Entries:
Recipe Source:
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Mourad New Moroccan

More BBQ & Grilling on the Big Green Egg and Other Kamado-Style Cookers:

Lamb Souvlaki - eBook.
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: I saw this recipe when I was in this cookbook for the recipe SPINACH-STUFFED PORK CHOPS. It looked colorful and tasty but I was worried about some of the Asian condiments used. Commercial spicy sauces and condiments tend to be high sodium. I am glad I took the time to reverse engineer the recipe to look at the sodium. It turned out it wasn’t too hard to tame the sodium. The Thai curry paste turned out to have 90mg of sodium for a serving of this recipe, so I left it in. The sriracha sauce only added 20mg. This left the salt which could be swapped out for Mrs. Dash and the chicken broth. I found an unsalted chicken broth and the recipe was a go.

Changes:

  • I used Mrs. Dash Table Blend in lieu of Kosher salt to season the marinade and rice mix.
  • I used unsalted chicken broth,.

Comments: These kebabs were very good. They passed my new test for the success of a modified recipe: It did not seem bland and had lots of flavor and I never felt like they were missing flavor due to the use of a salt substitute.
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • FireWire Flexible Skewer
  • Thermapen Super-Fast Thermometer
  • Leather Welder's Gloves
  • Stump Chunks Fire Starter
  • Rockwood Lump Charcoal