Lamb and Lemon Souvlaki
Tender chunks of lamb leg marinated in garlic, lemon and dill, then grilled on skewers and served in warm pita bread. Perfect for a summer barbecue or a quick weeknight dinner with Greek salad and tzatziki.
Ingredients
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Lamb Legβ 750 g None
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Pita Breadβ 250 g π§ 625 ml π₯ 2β cup
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Olive Oilβ 54.4 g π§ 59.2 ml π₯ 4 tbsp
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Lemonβ 100 g π 1ΒΌ pcs
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Garlicβ 10 g π§ 2 pcs
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Dillβ 12.6 g 4ΒΌ pcs
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Sea Saltβ 11.8 g π§ 9.9 ml π₯ 2 tsp
Total nutrition
2177 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Pound the garlic cloves with 2 tsp sea salt in a pestle and mortar or small food processor until a smooth paste forms. Whisk together 4 tbsp olive oil, the juice and zest of 1 lemon, 1 tbsp chopped dill and the garlic paste. Add 750 g cubed lamb leg and mix until well coated. Cover and marinate for at least 2 hours, or overnight in the fridge. If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent scorching.
- If the lamb was marinated overnight, remove it from the fridge 30 minutes before cooking to bring it to room temperature. Thread the meat evenly onto the soaked bamboo or metal skewers. Heat a grill, griddle pan or barbecue to high. Cook the skewers for 2β3 minutes on each side, basting with any remaining marinade, until nicely charred and cooked through.
- Briefly warm the pita breads on the grill or in a dry pan, then stuff them with the hot souvlaki. Serve with Greek salad and tzatziki if desired.
Source:
TheMealDB
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