Souvlaki with coleslaw

Name: Souvlaki with coleslaw
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Garlic cloves; 6 TABLESPOONS Olive oil; 3 TABLESPOONS Lemon juice; 1/2 TEASPOON dried oregano; 750 g rendered saddle of lamb; 2 untreated lemons; 8 Bay leaves; 500 g White cabbage; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Parsley; 500 g Potatoes; 500 g white vegetable fat for frying; 8 Metal skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Garlic cloves
6 TABLESPOONS Olive oil
3 TABLESPOONS Lemon juice
1/2 TEASPOON dried oregano
750 g rendered saddle of lamb
2 untreated lemons
8 Bay leaves
500 g White cabbage
5 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Parsley
500 g Potatoes
500 g white vegetable fat for frying
8 Metal skewers

Directions

1
Peel the garlic and press it through a garlic press. Mix four tablespoons of olive oil, lemon juice, garlic and oregano. Wash the meat, dab dry and cut into pieces. Wash lemons, rub dry and cut into slices.
2
Place the meat, bay leaves and lemon wedges alternately on skewers. Drizzle with marinade and let stand for 30 minutes. In the meantime, clean and wash the white cabbage and slice or cut into fine strips.
3
Heat vinegar. Season with salt, pepper and sugar. Pour hot over the salad and knead well. Wash the parsley, pluck the leaves from the stalks and fold in. Season to taste again just before serving.
4
Heat the remaining olive oil. Fry the skewers for eight to ten minutes while turning. Peel and wash the potatoes, slice them into thin slices and pat them dry well. Fry in hot frying fat until golden brown shortly before serving.
5
Serve with the salad and skewers.