SOUVLAKI

Recipes & food styling Sean Connolly / Photography Jamie Bowering

	1kg lamb backstrap, cap-on (or use 1kg chicken thigh fillets)
	30g souvlaki spice mix
	extra virgin olive oil, to serve
	lemon, to serve
	SOUVLAKI SPICE MIX (MAKES ENOUGH FOR APPROX 2½KG MEAT)
	1½ tablespoons dried oregano
	1 tablespoon onion powder
	1½ tablespoons garlic powder
	1 teaspoon ground black pepper
	1½ teaspoons salt
	½ tablespoon dried parsley
	1 teaspoon dried thyme
	1½ tablespoons sweet paprika powder
	¼ teaspoon ground cinnamon
	¼ teaspoon ground nutmeg
	½ teaspoon chilli powder
	TOUM (GARLIC SAUCE)
	100g garlic, peeled
	10g sea salt
	1 litre sunflower oil, plus an additional 50ml
	80g egg white (approx 2 extra large eggs)
	60ml lemon juice (approx the juice of 1 lemon)

1.	Trim the meat of all sinew.
2.	Cut into pieces approx 1½-2½cm.
3.	Put the spice mix into a bowl, add the meat and rub the spices in well.
4.	Place in the fridge for at least 2 hours to marinate.
5.	Thread onto skewers (we used rosemary twigs) and grill the souvlaki on a hot barbecue for 1 minute each side, then rest for 2 minutes.
6.	Season with oil, lemon and a pinch of salt flakes.
7.	Serve with lemon wedges and toum on the side.
8.	SOUVLAKI SPICE MIX
9.	Put all the ingredients in a blender and blend very well.
10.	Store in an airtight container until ready for use.
11.	This quantity makes more than you will need for this recipe but it will keep for ages.
12.	TOUM (GARLIC SAUCE)
13.	Place the garlic, salt and 50ml oil in a blender and purée, then set aside.
14.	Put the egg whites in a mixer and mix, gradually adding the garlic salt to emulsify.
15.	Slowly add the remaining oil (as if you were making mayonnaise).
16.	About halfway through, gradually add the lemon juice alternately with the oil until all is added. Set aside until needed.