4
Greek
Lamb and Lemon Souvlaki
Allergens: Gluten
Lemon-dill marinated lamb skewers grilled hard and fast, Greek street food with a sharp herby edge.
Ingredients
- Olive oil 4 tbsp
- Salt 2 tsp
- Dill 1 tbsp
- Garlic 2 clove
- Lemon
- Leg of lamb 750 g
- Pitta bread
Method
- Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), 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 you’re going to use 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 (see 'Goes well with', right) and Tzatziki (below), if you like.