Recipe byThe ZestyPlate Kitchen
Tender lamb marinated in garlic, lemon and dill, grilled on skewers until charred and stuffed into warm pitta. A bright, summery Greek classic.
Lamb and lemon souvlaki is Greek grilling at its simplest and best: chunks of lamb steeped in garlic, lemon and dill, then skewered and cooked over a high heat until charred at the edges and juicy inside. The bright, herby marinade is what carries the dish, so it pays to give it time. Tucked into warm pitta with tzatziki and salad, it tastes like a Greek summer.
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Prep 20 min
Cook 10 min
Total 30 min
Easy
Scale:
- 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
Nutrition (per serving)
360
kcal
39g
Protein
1g
Carbs
22g
Fat
Estimated per serving. How we calculate this.
Preparation
- Pound the garlic with the sea salt in a pestle and mortar, or a small food processor, until it forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic, then add the lamb and turn to coat well. Cover and marinate for at least 2 hours, or overnight. If you are using bamboo skewers, soak them in cold water.
- If you marinated it the day before, take the lamb out of the fridge 30 minutes before cooking. Thread the meat onto the skewers. Heat the grill to high, or get a griddle pan or barbecue hot, and cook for 2 to 3 minutes on each side, basting with the leftover marinade.
- Warm the pittas or flatbreads briefly, then fill with the souvlaki, adding Greek salad and tzatziki if you like.
Tips from the ZestyPlate Kitchen
- Marinate the lamb for at least a couple of hours, and overnight if you can, for the deepest flavour.
- Soak wooden skewers in water first so they do not catch fire on the grill.
- Leave a little gap between the pieces on each skewer so the lamb chars instead of steaming.
- Brush over the marinade as it cooks, and let the lamb rest a few minutes before serving.
Frequently Asked Questions
Leg or shoulder cut into even chunks is ideal: tender, full of flavour and quick to grill.
Yes, a hot griddle pan or the oven grill both do the job if you have no barbecue, and you will still get good char.
At least two hours, but overnight gives the most flavour and the most tender meat. It is worth the wait.
Warm pitta, tzatziki, a Greek salad and lemon wedges are the classic line-up for a proper souvlaki spread.
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