Lamb and Lemon Souvlaki
Lamb and Lemon Souvlaki — Classic Greek lamb skewers.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Greek, Dinner
Ingredients
- 2 pcs garlic
- 2 tsp sea salt
- 4 g olive oil
- 1 pcs zest and juice of 1 lemon
- 1 tbsp dill
- 750 pcs lamb leg
- 1 pcs to serve pita bread
Instructions
- Crush the garlic with the sea salt in a pestle and mortar, or pulse in a small food processor, until it forms a smooth paste.
- Whisk together the oil, lemon juice, lemon zest, dill and the garlic paste until well combined.
- Add the lamb to the marinade and toss thoroughly so every piece is evenly coated.
- Cover the lamb and refrigerate to marinate for at least 2 hours or overnight.
- If using bamboo skewers, immerse them in cold water for the duration of the marinating time.
- If you marinated the lamb overnight, take it out of the fridge about 30 minutes before cooking to take the chill off.
- Thread the marinated pieces onto the soaked bamboo skewers or metal skewers.
- Preheat the grill to high, or heat a griddle pan or barbecue until very hot.
- Cook the skewers for 2-3 minutes on each side, brushing with the remaining marinade as they cook.
- Warm the pittas or flatbreads briefly until hot and pliable.
- Fill the warmed pittas or flatbreads with the souvlaki and serve with Greek salad and tzatziki if you like.