Lamb, Lemon & Dill Souvlaki
Transport your taste buds to the Mediterranean with these succulent and flavorful Greek lamb souvlaki skewers. Tender chunks of marinated lamb, infused with zesty lemon, aromatic garlic, and fragrant dill, are grilled to juicy perfection, creating a delicious dish that pairs perfectly with soft pitta bread or flatbreads. Whether served as a hearty meal or a delightful appetizer, these souvlaki skewers will surely be a hit at your next gathering.
— Constant Cookbook
Ingredients
- 2 garlic cloves , finely chopped
- 2 tsp sea salt
- 4 tbsp olive oil
- zest and juice 1 lemon
- 1 tbsp finely chopped fresh dill
- 700g lean lamb such as neck fillet or boneless leg, trimmed, then cut into large chunks
- pitta bread or flatbread, to serve
Instructions
- 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.
Cook Time
6M
Prep Time
PT20M
Yield
Serves 4 as a main or 6 as part of a meze
Nutrition
- Calories: 457 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Protein Content: 34 grams protein
- Sodium Content: 0.27 milligram of sodium
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