Greek·non-vegetarian·medium

Lamb and Lemon Souvlaki

Name: Lamb and Lemon Souvlaki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
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 and Lemon Souvlaki is a vibrant Greek staple, where tender cubes of marinated lamb meet bright citrus and aromatic herbs. The garlic-infused marinade—balanced with lemon, dill, and olive oil—infuses the meat with bold, herbaceous depth, while a quick sear over the grill adds a smoky char. Served wrapped in warm pita with crisp cucumbers, tomatoes, and a cool dollop of tzatziki, each bite delivers a perfect harmony of textures and flavors. This dish is worth making for its ability to bring the essence of a Greek taverna to your table with minimal effort and maximum reward.

30 min(prep 15 + cook 15)

4 servings

350 kcal

4.5

Ingredients

Garlic2 cloves
Sea Salt2 tsp
Olive Oil4 tbs
LemonZest and juice of 1
Dill1 tbs
Lamb Leg750g
Pita BreadTo serve

Nutrition

350 kcalper serving

Protein25g34%

Carbs30g41%

Fat15g21%

Fiber2g3%

Sugar1g1%

Directions

1
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.
2
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.

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