LAMB, LEMON & DILL SOUVLAKI

Lamb, lemon & dill souvlaki image

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

Provided by Good Food team

Time 2h30m

Yield Serves 4 as a main or 6 as part of a meze

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 457 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Protein 34 grams protein, Sodium 0.27 milligram of sodium