Lamb and Lemon Souvlaki
Souvlaki represents the Greek genius for transforming simple ingredients into something unforgettable through pure technique. The magic happens when you marinate lamb in lemon and olive oil, allowing the acid to tenderize the meat while dill and garlic build layers of flavor. Threading it onto skewers and cooking over high heat creates a charred crust that seals in juices, contrasting beautifully with the bright marinade. This is street food with backbone.
Instructions
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..
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