Lamb Lemon & Dill Souvlaki

Sometimes the simplest dishes are the best and this light, summery souvlaki is a fine example

• Cooking Time Prep 20 mins
  Cook 6 mins
• Skill Level Easy
• Servings Serves 4 as a main or 6 as part of a meze

Nutrition per serving

• Kcalories

  457

• Protein

  34g

• Carbs

  0g

• Fat

  35g

• Saturates

  14g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.27g

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

Directions

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 and Tzatziki (below), if you like.

Categories: Barbecue, Cuisines, Dishes, More Recipes