Lamb shoe with easy onion marinade

by Mirsini LAbraki


For the lamb

  • 1,5 kg Leg of lamb (from lamb 12-15kg)
  • 3 Medium onions
  • 5 Cloves of garlic
  • 1 Cup of water
  • 3tbsp. Lemon juice
  • 1/2 Apple cider vinegar
  • 1,5tbsp. Black pepper
  • 1tbsp. Oregano
  • 1,5tbsp. Salt
  • 4-5 Bay leaves dry
  • 10-20 Fresh bay leaves 

For the yogurt sauce

  • 1,5 Cup of yoghurt
  • 2,5 tbsp. Lemon juice
  • 1/3 tbsp. Garlic powder
  • 1/2 tbsp. Salt
  • 1/4 tbsp. Sugar
  • 1/2tbsp. Smoked paprika
  • 4tbsp. Olive oli

Let’s grill step by step

For the lamb

Step 1

Cut the lamb into small cubes according to the skewers.

Step 2

Put the meat in a bowl or zip lock bag.

Step 3

Process the salt, pepper, oregano and dry bay leaves in a food processor or blender until become all a powdery mixture.


Pure the mixture on the meat. Put onions, garlic and water in a blender and work until you get a thin paste.

Step 5

Add it to the meat along with the apple cider vinegar.Mix the lamb very well with the spices, vinegar, onion, garlic and massaging for 3-4 minutes. Let it in your fridge for 4-5 hours.

Step 6

Put the meat on the metal or wooden skewers that have been soaked in water, but without wiping them from the marinade. Two to three pieces of lamb with 1-2 fresh bay leaves, alternating.

Step 7

Light the coals (1,5kg of coal) and allow them to whiten well (if there are flare-ups, open the coal s and add some salt). Depends on the size of cubes, you will need 30-40 minutes. If you cook in a rotating split you will get a better color.  

For the sauce

In a large bowl mix all the ingredients together for 4-5 minutes and let it for a while in your fridge.