Lamb and Lemon Souvlaki

Method6 steps

1. 1

   Step 1: Peel and finely chop both garlic cloves (2). Wash the lemon (1), finely zest it and squeeze its juice. Wash and chop fresh dill (1 tbsp), measuring one tablespoon chopped leaves. Pound the garlic with all the sea salt (2 tsp) to a paste using a mortar and pestle or small food processor. Whisk this paste with all the olive oil (4 tbsp), lemon zest and juice and measured chopped dill to make the marinade.

   Uses 2 garlic cloves, peeled and finely chopped in step 1 · 2 tsp sea salt · 4 tbsp olive oil · 1 lemon, zest and juice prepared in step 1 · 1 tbsp chopped fresh dill, prepared in step 1

2. 2

   Step 2: Trim the lean boneless lamb leg (700 g) and cut all 700 g into large chunks. Mix the chunks thoroughly with all the actual prepared marinade, cover and refrigerate for at least two hours, or overnight.

   Minimum refrigerated lamb marinating; overnight is an option · 120 minUses All prepared marinade · 700 g lean boneless lamb leg, trimmed and cut into large chunks in step 2

3. 3

   Step 3: Prepare metal skewers, or soak bamboo skewers in cold water while the lamb marinates. Keep clean skewers ready for threading; soaking is needed only for bamboo.

   Uses Cold water for soaking bamboo skewers, only if used

4. 4

   Step 4: If the lamb was marinated the previous day, take it out of the refrigerator thirty minutes before cooking. Lift all the actual marinated chunks onto the prepared skewers and put the leftover raw-lamb-contact marinade into a separate small saucepan. Bring this marinade to a full boil before using any of it for basting, and keep it separate from raw-meat utensils. If there is too little to boil, discard it and cook without additional basting.

   Uses All marinated lamb plus its actual retained marinade · The prepared skewers

5. 5

   Step 5: Heat the oven grill to high. Grill the actual skewers for two to three minutes on each side, turning and continuing as needed until the thickest lamb chunks reach at least 63°C / 145°F. If basting, use only the separately boiled marinade with a clean brush; never baste with unboiled raw-meat-contact liquid. Keep cooked skewers on a clean plate and discard any leftover basting liquid.

   Uses All prepared lamb skewers; use boiled marinade only if available

6. 6

   Step 6: Let the cooked lamb rest for at least three minutes. Briefly warm the pitta bread if using, then slide the rested souvlaki from its skewers into the bread. Serve as four main portions, adding the optional prepared Greek salad and tzatziki as desired; the same batch can instead make six smaller meze portions.

   Rest grilled whole-cut lamb before serving · 3 minUses All cooked lamb skewers · Pitta bread for serving, as desired · Prepared Greek salad for optional serving, as desired · Prepared tzatziki for optional serving, as desired