Lamb and Lemon Souvlaki

Name: Lamb and Lemon Souvlaki
Cuisine: Greek
Ingredients: 2 cloves Garlic; 2 tsp Sea Salt; 4 tbs Olive Oil; Zest and juice of 1 Lemon; 1 tbs Dill; 750g Lamb Leg; To serve Pita Bread

Lamb Greek

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Here is a straightforward way to make Lamb and Lemon Souvlaki at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.

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Lamb and Lemon Souvlaki — Lamb recipe, Greek cuisine — Lamb and Lemon Souvlaki · Greek

Level Easy

Ingredients

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.

Tips for the best Lamb and Lemon Souvlaki

Read the whole method before you start and measure out the 7 ingredients first — it keeps the pace relaxed once the heat is on.
Let the lamb come up to room temperature for 15 minutes before cooking so it cooks evenly.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.

Variations

Fusion twist: keep the method but swap the spices for your own favourites — the Greek base takes well to it.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Swap the lamb for beef or goat or jackfruit — keep the cooking time similar and check for doneness.

Serving ideas

Finish with fresh herbs and serve family-style in the middle of the table.

Storage

Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.

Frequently asked questions

Is this Lamb and Lemon Souvlaki recipe easy to make?

It is rated easy: 7 ingredients and 2 steps. Follow the order and the tips above and it is very forgiving.

Can I make Lamb and Lemon Souvlaki ahead of time?

You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.

What can I substitute for sea salt?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source