Whilst one side of the world has been stuck in a polar vortex, we’ve been experiencing a massive heatwave here in Australia with temperatures averaging 42/43 degrees every day this week.
Although we’re lucky to have air conditioning in our kitchen/living room (where we’re currently sleeping – I’m trying to think of it as ‘glamping’) it’s been impossible to cook anything in our oven for fears of self-combustion from the extra heat. This forced me to rethink my roast lamb plans yesterday in favor of something I could cook quickly on the stove top.
In the end I chose to make lamb slouvaki and served it on pita bread and a Greek style salad. It was a great heatwave-friendly meal and the tzatziki sauce was just the cooling touch I needed. Well that and having the air con on full blast.
Do you have any high summer recipes that you could recommend? Please share them in the comments section below.
Lamb Souvlaki (serves 4)
For the skewers (make sure to soak them in water for an hour before you use them)
800g Lamb (leg, shoulder or mini roast), cut into chunks
30 ml Olive oil
1 Lemon (zest+juice)
1 fat garlic clove, finely chopped
1 tsp dried Oregano
For the salad
1 red capsicum, cut into chunks
2 tomato quartered
1 packet of lettuce or mesclun leaves
1/2 red onion, thinly sliced
1/2 cucumber, diced or sliced
Extras: Pita bread ( I quickly warmed mine over a frying pan just before serving but this is optional), Tzatziki.
♥ In a bowl combine the lamb chunks, lemon, oregano, garlic and olive oil. Season with salt and pepper. If possible, put in the fridge for at least 30 mins so that the flavors can infuse the lamb.
♥ Thread the meat onto skewers.
♥ Cook the lamb in a frying pan over medium-high heat until cooked through (about 8-10 mins).
♥ Cover each pita bread with salad and lamb and top with a dollop of tzariki sauce.