Introduction

This Lamb, Lemon & Dill Souvlaki recipe offers a vibrant and fresh taste of Greek cuisine right at home. Tender lamb chunks marinated in zesty lemon, fragrant dill, and garlic are grilled to perfection and served with warm pitta bread. It’s a simple yet flavorful meal that’s perfect for a casual dinner or entertaining guests.

The image shows a white round plate on a white marbled surface filled with a colorful Greek salad made of sliced cucumber, tomato chunks, purple onion rings, black olives, and white feta cheese cubes, all lightly seasoned with herbs. Next to the plate, there is a piece of pita bread topped with the same salad ingredients, grilled meat pieces threaded on metal skewers arranged beside the pita, and a small white bowl filled with creamy white sauce garnished with dill. The textures vary from the soft pita bread, juicy salad pieces, tender grilled meat with char marks, to the smooth sauce. A woman's hand holds one of the skewers. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Pound the garlic with the sea salt in a pestle and mortar until it forms a paste. Alternatively, use a small food processor to blend the garlic and salt together.

Step 2: In a bowl, whisk together the olive oil, lemon juice, lemon zest, chopped dill, and garlic paste.

Step 3: Add the lamb chunks to the marinade and mix well to coat all pieces. Cover and refrigerate for at least 2 hours or overnight for best flavor.

Step 4: If using bamboo skewers, soak them in cold water for 30 minutes before grilling to prevent burning.

Step 5: Remove the lamb from the fridge about 30 minutes before cooking to allow it to come to room temperature.

Step 6: Thread the marinated lamb onto the skewers. Heat a grill, griddle pan, or barbecue to high heat.

Step 7: Cook the skewers for 2–3 minutes on each side, basting occasionally with the leftover marinade, until the lamb is cooked through and lightly charred.

Step 8: Warm the pitta or flatbreads briefly on the grill or in a pan, then stuff with the cooked souvlaki.

Step 9: Serve with a fresh Greek salad and homemade tzatziki for a complete meal.

Tips & Variations

For a refreshing accompaniment, try making tzatziki by mixing Greek yogurt, grated cucumber, crushed garlic, chopped dill, white wine vinegar, sugar, and salt. Chill for an hour if possible.

Substitute the dill in tzatziki with chopped fresh mint for a flavor twist.

For extra charred flavor, finish the skewers over an open flame for a minute after grilling.

Storage

Store any leftover cooked souvlaki wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a pan or under a grill to avoid drying out the meat. Marinated raw lamb can be kept covered in the fridge for up to 24 hours before cooking, but for best results cook it the same day or overnight.

FAQs

Can I use metal skewers instead of bamboo?

Yes, metal skewers are a great alternative and do not require soaking. They also tend to cook the meat more evenly.

What cut of lamb is best for souvlaki?

Lean cuts such as neck fillet or boneless leg work well because they are tender and hold up nicely on skewers without drying out.