SOUVLAKI - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1kg lamb backstrap, cap-on (or use 1kg chicken thigh fillets)
• 30g souvlaki spice mix
• extra virgin olive oil, to serve
• lemon, to serve
• SOUVLAKI SPICE MIX (MAKES ENOUGH FOR APPROX 2½KG MEAT)
• 1½ tablespoons dried oregano
• 1 tablespoon onion powder
• 1½ tablespoons garlic powder
• 1 teaspoon ground black pepper
• 1½ teaspoons salt
• ½ tablespoon dried parsley
• 1 teaspoon dried thyme
• 1½ tablespoons sweet paprika powder
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon chilli powder
• TOUM (GARLIC SAUCE)
• 100g garlic, peeled
• 10g sea salt
• 1 litre sunflower oil, plus an additional 50ml
• 80g egg white (approx 2 extra large eggs)
• 60ml lemon juice (approx the juice of 1 lemon)