Lamb and Lemon Souvlaki

Name: Lamb and Lemon Souvlaki
Yield: 4 servings
Cuisine: Greek
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Garlic2 cloves
Sea Salt2 tsp
Olive Oil4 tbsp
Lemon
Dill1 tbsp
Lamb Leg750 g
Pita Bread

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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.
2
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.