Why not go Greek and try and this Lamb Souvlaki? Simple to make yet full of flavour, the lemon marinade gives the lamb a light, zingy taste that will leave your taste buds wanting more.
BBC Good Food reviewers gave it a 5 star rating so you can guarantee it’s a mouth-watering dish that will make you the host with the most or hostess with the mostest.
INGREDIENTS
- 2 garlic cloves, finely chopped
- 2 tsp sea salt
- 4 tbsp olive oil
- Zest and juice of 1 lemon
- 1 tbsp finely chopped fresh dill
- 700g lean lamb such as neck fillet or boneless leg, trimmed, then cut into large chunks
- Pitta bread or flatbread, to serve
METHOD
- 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 hours 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 minutes 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 minutes on each side, basting with the remaining marinade.
- Heat the pitta or flatbreads briefly, then stuff with the Souvlaki. Add Greek salad and Tzatziki, if you like.
