Lamb and Lemon Souvlaki

Instructions

1. 1

   Make Garlic Paste

   5 min

   Using a pestle and mortar, crush garlic cloves along with sea salt until they form a smooth paste. This method allows for better flavor release, but you can also use a small food processor for convenience if preferred.

2. 2

   Prepare Marinade

   5 min

   In a mixing bowl, combine olive oil, the zest and juice of lemon, dill, and the garlic paste you just made. Whisk together until well blended; the mixture should be aromatic and slightly emulsified.

3. 3

   Marinate Lamb

   Add the lamb pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to penetrate the meat deeply.

4. 4

   Soak Skewers If Needed

   1 min

   If using bamboo skewers for your souvlaki, soak them in cold water for about 30 minutes. This prevents them from burning on the grill and helps maintain their integrity during cooking.

5. 5

   Thread Lamb onto Skewers

   71 min

   Take the marinated lamb out of the refrigerator 30 minutes before cooking to bring it to room temperature. Carefully thread the marinated lamb pieces onto the soaked or metal skewers, ensuring they are packed closely but not too tight for even cooking.

6. 6

   Preheat Grill or Pan

   5 min

   Set your grill or barbecue to high heat, or preheat a griddle pan on the stove. You want the cooking surface to be very hot to achieve a nice sear on the skewers.

7. 7

   Cook Skewers

   53 min

   Place the skewers on the hot grill or pan and cook for 2-3 minutes on each side. Baste with any leftover marinade during cooking to enhance flavor and moisture; look for a nice char and internal temperature of about 70°C (160°F).

8. 8

   Warm Pita and Serve

   25 min

   Briefly warm the pita bread in a dry pan or on the grill just until soft and pliable. Fill each pita with the cooked souvlaki and, if desired, serve alongside Greek salad and tzatziki for a refreshing touch.