Lamb and Lemon Souvlaki

Greek lamb skewers marinated with the aromatic flavors of lemon and dill. Tender, juicy meat on skewers, wrapped in warm flatbread — a true Mediterranean classic.

Ingredients

• 2 clove Garlic
• 2 tsp Sea salt
• 4 tbsp Olive oil
• 1 pcs Lemon
• 1 tbsp Dill
• 750 g Lamb (leg fillet)
• 4 pcs Pita or flatbread

Instructions

1. Crush the garlic with sea salt in a mortar (or use a blender) until you achieve a smooth paste. In a bowl, combine the olive oil, lemon juice, zest, dill, and garlic paste. Add the lamb cut into cubes and mix well. If using bamboo skewers, soak them in cold water for 30 minutes. Cover the bowl and marinate the meat for at least 2 hours, preferably overnight in the refrigerator.
2. If you marinated the lamb in advance, remove it from the refrigerator 30 minutes before cooking. Thread the meat onto the prepared skewers, distributing it evenly along the entire length.
3. Heat the grill to maximum temperature. Cook the skewers for 2–3 minutes on each side, occasionally brushing with the remaining marinade. The meat should develop a beautiful crust while remaining juicy inside.
4. Lightly warm the pita or flatbread on the grill. Place the cooked skewers inside the flatbread, add Greek salad and tzatziki sauce if desired. Serve immediately while the meat is hot.