Lamb Souvlaki Village Salad

About This Recipe

Lamb Souvlaki Village Salad is a Greek recipe written for reliable home cooking. This guide explains the ingredients, preparation order, heat level, cooking time and doneness checks so that a beginner can follow every stage with confidence. Allow 20 Min for preparation and 15 Min for cooking to make approximately 4 servings. Read the complete method before starting, weigh the ingredients accurately and finish the mise en place before heating the pan.

Ingredients

• 700 g lamb, trimmed and portioned evenly
• 30 ml olive oil
• 10 g fine salt
• 3 g black pepper
• 250 g mixed salad vegetables, washed and fully dried
• 45 ml extra virgin olive oil
• 30 ml fresh lemon, lime or vinegar
• 8 g Dijon mustard or tahini
• 12 g fresh herbs, finely cut

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Read the full recipe, weigh every ingredient and prepare two clean bowls, a whisk and a sharp knife before starting.
2. Wash the vegetables in cold water, drain and dry them completely; wet leaves dilute the dressing and make the salad watery.
3. Cut the vegetables and title-specific ingredients into even bite-size pieces, keeping soft fruit or avocado separate until the end.
4. If the salad includes meat or fish, season it and cook in a hot pan until browned and safe: chicken 75°C, beef/lamb at least 63°C plus 3 minutes rest, or fish 63°C.
5. If it includes potato, grain or lentils, cook until tender but intact, drain well and cool until only slightly warm.
6. Whisk 45 ml oil, 30 ml acid, mustard or tahini, half the salt and pepper for 30 seconds until lightly thickened.
7. Place firm vegetables and cooked grain in the large bowl, add two-thirds of the dressing and toss gently for 20 seconds.
8. Fold in delicate leaves, fruit, cheese or cooked protein without crushing them.
9. Taste one complete forkful; add the remaining dressing, salt or lemon only if needed.
10. Finish with fresh herbs and crunchy garnish, then serve within 10 minutes for the best texture.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking. Use a thermometer for meat and fish, and adjust seasoning only after tasting a complete spoonful.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once.

Nutrition & Dietary Information

Calories: 390 kcal

Protein: 38 g

Carbohydrates: 48 g

Fat: 21 g

Approximate values per serving. Actual nutrition varies with brands, trimming, cooking loss and portion size.