{"id":5397,"date":"2013-10-12T18:31:18","date_gmt":"2013-10-12T18:31:18","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5397"},"modified":"2013-10-12T18:31:18","modified_gmt":"2013-10-12T18:31:18","slug":"lamm-souvlaki","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lamm-souvlaki\/","title":{"rendered":"Lamm-Souvlaki"},"content":{"rendered":"

Zutaten<\/strong>
\n1\/2 Lammschulter, entbeint und gew\u00fcrfelt, walnussgross
\n2,5 Lammsmilken; wahlweise gew\u00fcrfelt, walnussgross
\n2 Lammsnieren; wahlweise gew\u00fcrfelt, walnussgross
\n4 Lorbeerbl\u00e4tter;zerschnitten
\nTomaten; wahlweise gew\u00fcrfelt, walnussgross
\nPeperoni; wahlweise gew\u00fcrfelt, walnussgross
\nSalz
\nOregano
\nZitronenviertel
\nMarinade<\/em>
\n1\/8 Tasse Oliven\u00f6l
\nZitronensaft
\n1\/8 Tasse Wein
\n1\/8 TL Thymian
\n1\/8 TL Oregano
\n1\/8 TL Rosmarin
\n1\/2 Lorbeerblatt; zerkleinert
\n1 Knoblauchzehen; zerdr\u00fcckt
\nSchwarzer Pfeffer<\/p>\n

Zubereitung<\/strong>
\nLammfleisch (und Innereien falls erw\u00fcnscht) in einer Porzellansch\u00fcssel tun. Die Marinadezutaten verr\u00fchren, dar\u00fcber giessen, mindestens 3 Stunden (besser: \u00fcber Nacht) im K\u00fchlschrank marinieren lassen.
\nAufspiessen, alternierend mit Lorbeerbl\u00e4ttern, sowie Tomaten und Peperoni, falls erw\u00fcnscht. Grillen, dabei mit der Marinade bestreichen und \u00f6fters drehen. Dann mit Salz und Pfeffer w\u00fcrzen, mit Oregano bestreuen und mit Zitronenvierteln heiss servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1\/2 Lammschulter, entbeint und gew\u00fcrfelt, walnussgross 2,5 Lammsmilken; wahlweise gew\u00fcrfelt, walnussgross 2 Lammsnieren; wahlweise gew\u00fcrfelt, walnussgross 4 Lorbeerbl\u00e4tter;zerschnitten Tomaten; wahlweise gew\u00fcrfelt, walnussgross Peperoni; wahlweise gew\u00fcrfelt, walnussgross Salz Oregano Zitronenviertel Marinade 1\/8 Tasse Oliven\u00f6l Zitronensaft 1\/8 Tasse Wein 1\/8 TL Thymian 1\/8 TL Oregano 1\/8 TL Rosmarin 1\/2 Lorbeerblatt; zerkleinert 1 Knoblauchzehen; zerdr\u00fcckt Schwarzer Pfeffer … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,52],"tags":[686],"class_list":["post-5397","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-souvlaki","item-wrap"],"yoast_head":"\nLamm-Souvlaki<\/title>\n<meta name=\"description\" content=\"- Lamm-Souvlaki\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lamm-souvlaki\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lamm-Souvlaki\" \/>\n<meta property=\"og:description\" content=\"- Lamm-Souvlaki\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lamm-souvlaki\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-10-12T18:31:18+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lamm-souvlaki\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lamm-souvlaki\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Lamm-Souvlaki\",\"datePublished\":\"2013-10-12T18:31:18+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lamm-souvlaki\\\/\"},\"wordCount\":119,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Souvlaki\"],\"articleSection\":[\"Hauptgerichte\",\"Lamm\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lamm-souvlaki\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lamm-souvlaki\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lamm-souvlaki\\\/\",\"name\":\"Lamm-Souvlaki\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-10-12T18:31:18+00:00\",\"description\":\"- Lamm-Souvlaki\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lamm-souvlaki\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lamm-souvlaki\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lamm-souvlaki\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lamm-Souvlaki\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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