Lamb and Lemon Souvlaki
Lemon-and-dill marinated lamb charred on the skewer, wrapped in warm pita — the Aegean, grilled.
- Total
- 35 min
- Serves
- 4
Greek souvlaki at its most fragrant: chunks of lamb marinated in garlic, lemon, olive oil and dill, threaded on skewers and grilled until charred at the edges and juicy within. Tucked into warm pita, it needs little more than its own bright marinade. Simple, smoky and unmistakably Aegean.
Ingredients
- 2 cloves Garlic
- 2 tsp Sea Salt
- 4 tbs Olive Oil
- Zest and juice of 1 Lemon
- 1 tbs Dill
- 750g Lamb Leg
- To serve Pita Bread
Instructions
- Pound the garlic with sea salt in a pestle and mortar until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic.
- Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If using bamboo skewers, soak them in cold water.
- If you've prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers.
- Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade.
- Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad and tzatziki, if you like.
Nutrition (per serving)
- Calories
- 450
- Protein
- 35 g
- Fat
- 25 g
- Carbs
- 30 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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