Lamb and Lemon Souvlaki
Juicy grilled lamb souvlaki marinated in lemon, garlic and dill, perfect stuffed into warm pita for a bright Mediterranean meal.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 cloves garlic
- 2 tsp sea salt
- 4 tbsp olive oil
- 1 pcs lemon zest
- 1 pcs lemon juice
- 1 tbsp dill
- 750 g lamb leg
- pcs pita bread
Directions
- Pound garlic with sea salt to a paste (or use food processor).
- Whisk together olive oil, lemon juice, lemon zest, dill and garlic paste.
- Mix marinade with lamb, combine well, cover and marinate at least 2 hours or overnight in fridge.
- If using bamboo skewers, soak in cold water.
- If marinated previously, remove lamb from fridge 30 minutes before cooking.
- Thread meat onto soaked or metal skewers.
- Heat grill/griddle/barbecue to high.
- Cook skewers 2–3 minutes per side, basting with remaining marinade.
- Warm pita/flatbreads briefly and stuff with souvlaki; serve with Greek salad and tzatziki if desired.