GreekMain course
Lamb and Lemon Souvlaki
These lamb and lemon souvlaki skewers are a quick weeknight meal that tastes like it took all day. The lamb leg gets a bright, herbaceous marinade of garlic, dill, olive oil, and plenty of lemon zest and juice. It needs at least a couple of hours to soak up all that flavor, but you can easily prep it the night before. Once marinated, the skewers cook up fast on a hot grill or griddle.
15 minServes 4
Method
2 steps · 15 min total
- 01
Marinate the Lamb
In a pestle and mortar, pound the garlic with the sea salt until it forms a smooth paste. Alternatively, use a small food processor. Whisk this garlic paste with the olive oil, lemon juice, lemon zest, and dill. Add the lamb to the marinade, ensuring it's well combined, then cover and refrigerate for at least 2 hours or overnight. If you're using bamboo skewers, make sure to soak them in cold water while the lamb marinates. - 02
Grill the Souvlaki
If your lamb has been marinating in the fridge, take it out about 30 minutes before you plan to cook, letting it come closer to room temperature. Thread the marinated lamb onto your soaked bamboo or metal skewers. Heat your grill to high heat, or get a griddle pan or barbecue ready and hot. Cook the skewers for 2–3 minutes on each side, basting them generously with any remaining marinade. Briefly heat the pita bread or flatbreads, then stuff them with the cooked souvlaki. Serve with Greek salad and tzatziki, if you like.
