Lamb and lemon souvlaki — tender lamb marinated in garlic, lemon and dill, grilled on skewers until charred, and stuffed into warm pitta. A bright, summery Greek classic.
- 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
Video
Preparation
- Pound the garlic with the sea salt in a pestle and mortar (or small food processor) until it forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic, then mix in the lamb and combine well. Cover and marinate for at least 2 hours, or overnight. If using bamboo skewers, soak them in cold water.
- If prepared the day before, take the lamb out of the fridge 30 minutes before cooking. Thread the meat onto the skewers. Heat the grill to high, or have a hot griddle pan or barbecue ready, and cook for 2–3 minutes on each side, basting with the remaining marinade.
- Heat the pittas or flatbreads briefly, then stuff with the souvlaki, adding Greek salad and tzatziki if you like.
