Lamb and Lemon Souvlaki
A weekend Greek dinner. Ready in about 2 hours 52 minutes. Difficulty: more effort.
- 2 hr 17 minPrep (about)
- 35 minCook (about)
- 2 hr 52 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1.2 lb lamb legs
Fresh & other
- 2 cloves garlic
- Zest and juice of 1 lemon
- To serve pita bread
Sauces & oils
- 3 tbsp olive oil
Spices & seasonings (2): sea salt, dill
- 1 ½ tsp sea salt
- 2 ¼ tsp dill Shopping tip: Fresh dill.
How to make it
Steps in our own plain words.
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Pound your garlic using sea salt in a pestle and mortar, until the garlic forms a paste.
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Whisk the garlic, dill, zest, lemon juice and oil.
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Mix in the lamb and mix well.
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Cover plus marinate.
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Keep going for at least 2 or overnight in the fridge.
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If you’re going.
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Do it to use bamboo skewers, soak them.
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Do it in cold water.
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If you’ve prepared your lamb your previous day, take it out of your fridge 30 mins before cooking.
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Thread the meat on the soaked or metal skewers.
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Heat your grill to high or have hot griddle pan or barbecue ready.
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Heat the skewers for 2-3 mins on every side, basting with the remaining marinade.
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Heat the pitta or flatbreads briefly.
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Stuff with the souvlaki.
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Add Greek salad and Tzatziki, if you like.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.