Lamb, lemon & dill souvlaki
Cooking time
Prep: 20 mins Cook: 6 mins Plus marinatingSkill level
EasyServings
Serves 4 as a main or 6 as part of a mezeSometimes the simplest dishes are the best and this light, summery souvlaki is a fine example
Nutrition and extra info
Nutrition
- 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
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Method
- 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.
Recipe from Good Food magazine, September 2009
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Comments, questions and tips
Comments
Held a greek food themed night with family and friends. Most had not tasted greek food before and they loved the lamb slovaki and tzatziki. All generations enjoyed the food (teenagers can be fussy!!) and it was really easy to make. Had compliments for weeks about the food. Going to try the slovaki on the barby next time.
This is just perfect for Saturday night tea with friends round, I also did with the salad and tzatziki and just put it in the middle of the table and let everyone dig in. Everyone loved it and it was so easy to prepare in advance. Does anybody know where you can get flatbread like that pictured with it though...looked in all the supermarkets with no joy.....
I've done this twice now, once was to try before doing for a bbq and I pan fried the meat without using skewers. Marinated it over night and the flavours in the lamb were just fantastic.. Tastes even better on a bbq, I have to say. I made the greek salad, which is a favourite now and the tzatsiki, which ended up a little runny but still very good.