Cut your lamb into cubes and mix the pieces into a marinade of olive oil, lemon juice, chopped parsley, garlic, red pepper flakes, and black pepper. Leave this in the fridge, covered, for at least an hour.
While the meat is in the fridge, prepare the veggies -- I used red and green peppers as well as red onions. Thread these on to skewers and set aside.
Do the same with the lamb, once it is done marinating.
The veggies need a little more time on the grill than the meat, so put them on 3 or 4 minutes ahead of the meat skewers. Cook the lamb until they are crisp on the outside but still a little pink inside.
These were really really yummy. I wish I had made some tzatziki or some sort of sauce to dip these in, but they were really good without as well. I warmed some pitas to go with this, and we stuffed the veggies and meats into the warm bread and ate it all up.
With this, I made Provencal Stuffed Tomatoes, which is kind of a dangerous recipe choice for two people that don't really like tomatoes. I just used one tomato to make this, so it was straight up two servings instead of the six the recipe actually calls for.
Slice the tomato in half and place the two sides onto a lightly oiled baking sheet. Grind together salt, garlic, anchovies and parsley into a thick paste. Add in toasted bread crumbs and olive oil, and continue to mix together. Smear this mixture on top of each tomato half and bake them for about 20 minutes.
For a tomato, this wasn't bad. You know, for a tomato.
lamb -- $8.45
red pepper -- $2.89
green pepper -- $1.43
red onion -- $1.55
Total Cost of Souvlakia: $14.32
tomato -- $1.44
Total Cost of Provencal Stuffed Tomatoes: $1.44