Lamb and Lemon Souvlaki

Ingredients

• 2 clovesgarlic, pounded to a paste with sea salt
• 2 tspsea salt, used to pound garlic into paste
• 4 tbspolive oil
• 1lemon, zest and juice
• 1 tbspdill, fresh, chopped
• 1 2/3 lblamb leg, boned and cut into cubes for skewering
• 4pita bread, to serve; warmed

Method

1. 1

   Pound the garlic with the sea salt in a mortar and pestle to a paste, then whisk it with the olive oil, lemon juice, lemon zest and dill.

2. 2

   Mix the lamb into the marinade, cover and refrigerate for at least 2 hours, or overnight. If you are using bamboo skewers, soak them in cold water now.

3. 3

   Take the lamb out of the fridge 30 minutes before cooking and thread it onto the skewers. Keep the marinade.

4. 4

   Heat the broiler to high, or a grill pan or grill. Cook the skewers for 2 to 3 minutes a side, brushing with the leftover marinade on the first side only, until charred outside and 145°F in the middle.

5. 5

   Warm the pita briefly and stuff it with the souvlaki. Serve with a Greek salad and tzatziki if you like.

Nutrition per serving