Step 1:Â Thread your lamb cuts onto your large skewers. Leave a slight gap between pieces to ensure even cooking. Ensure pieces are threaded tightly onto the skewer (bone side down, through the two loin bones) to prevent free-spinning. If using lamb rib, thread the lamb rib at the end of the skewer (the pointy part), as these usually cook faster and will need to be taken off before the loin.
Step 2:Â Once your fire is at cooking temperature, insert the skewers and switch on your motor. Do not spice the meat at all.
Step 3:Â While your meat is cooking, prepare your basting by mixing the olive oil, origanum, salt, and lemon juice in a bowl.
Step 4:Â Once the meat is about 60% cooked, use a basting brush and start basting your meat on the braai. Continue to do this as the fat starts to crisp. Be sure to save some of your basting for the pita. Once the meat is cooked and the fat is crispy, remove the meat from the braai.
Step 5:Â While the meat cools to eating temperature, place your pitas on the flat grill. Allow one side to toast slightly before turning it over. Once turned over, baste the toasted side and repeat the process with the other side.
* Only baste each side of the pita once toasted, as this will prevent it from becoming soggy.
Step 6:Â Time to eat and enjoy!
* Consume your traditional Greek lamb in any manner you please. Use your hands, make a shawarma, or cut the lamb into small pieces.
* Tzatziki may be used as an additional ‘dip’ to compliment the Souvla and Pita.
