Lamb and Lemon Souvlaki

Ingredients

• 2 clovegarlic, 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
• 750 glamb leg, boned and cut into cubes for skewering
• pitta bread, to serve; warm briefly before stuffing

Method

1. 1

   Pound the garlic with the sea salt in a pestle and mortar until it forms a paste. Whisk together with the olive oil, lemon juice, lemon zest and dill.

2. 2

   Mix the lamb into the marinade, combine well, cover and marinate in the fridge for at least 2 hours or overnight. If using bamboo skewers, soak them in cold water.

3. 3

   Take the lamb out of the fridge 30 minutes before cooking. Thread onto soaked or metal skewers.

4. 4

   Heat the grill to high or prepare a hot griddle pan or barbecue. Cook the skewers for 2 to 3 minutes on each side, basting with the remaining marinade.

5. 5

   Warm the pitta briefly and stuff with the souvlaki. Serve with Greek salad and tzatziki if desired.