Lamb and lemon souvlaki — 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 best — tender chunks of lamb marinated in garlic, lemon and dill, then skewered and charred until juicy. The bright, herby marinade makes the lamb sing. Stuffed into warm pita with tzatziki and salad, it's a taste of a Greek summer.
Prep 20 min
Cook 10 min
Total 30 min
Easy
- 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
Video
Preparation
- Pound the garlic with the sea salt in a pestle and mortar (or small food processor) until it forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic, then mix in the lamb and combine well. Cover and marinate for at least 2 hours, or overnight. If using bamboo skewers, soak them in cold water.
- If prepared 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 have a hot griddle pan or barbecue ready, and cook for 2–3 minutes on each side, basting with the remaining marinade.
- Heat the pittas or flatbreads briefly, then stuff 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, ideally overnight, for deep flavour.
- Soak wooden skewers first so they don't burn on the grill.
- Don't overcrowd the skewers, so the lamb chars rather than steams.
- Baste with the marinade as it cooks and rest the lamb briefly before serving.
Frequently Asked Questions
Lamb leg or shoulder cut into even chunks works well — tender, flavourful and ideal for quick grilling.
Yes — a hot griddle pan or the oven grill both work well if you don't have a barbecue. You'll still get lovely char.
At least two hours, but overnight is best for the most flavour and tenderness. Don't skip the marinade.
Warm pita, tzatziki, Greek salad and lemon wedges are the classic accompaniments for a proper souvlaki feast.
