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.
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.
