Souvlakia (+/- 20 pcs)


300 gr convert conversionlamb fillet

(or pork fillet tenderloin)

Marinade :

2 tablespoons oil

1/2 tablespoon paprika powder

2 tablespoons oregano

1 teaspoon garlic powder


Also great on the stonegrill

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Preparation in advance:

Mix the ingredients of the marinade.

Cut the lambfillet in slices of approximately 1 cm thick and 3 x 4 cm large and mix well with the marinade.

Marinate for at least 2 hours, better longer photo recipe.

How to prepare:

Heat some butter or oil in the raclette pan.

Add the souvlakia, thin slices onion and bell pepper.

Fry the souvlakia about 3 minutes on each side.

Delicious with garlic sauce, yoghurt dipping or tzatziki.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)