Description
This Lamb, Lemon & Dill Souvlaki recipe features tender, marinated lamb chunks infused with fresh lemon, garlic, and dill flavors. Grilled to perfection and served with warm pitta bread, it’s a quick, vibrant Mediterranean dish that’s perfect for a flavorful weeknight dinner or casual gathering. Accompanied by refreshing tzatziki and a crisp Greek salad, this souvlaki delivers a delicious balance of zesty and herbaceous notes.
Ingredients
Scale
Lamb Marinade
- 2 garlic cloves, finely chopped
- 2 tsp sea salt
- 4 tbsp olive oil
- Zest and juice of 1 lemon
- 1 tbsp finely chopped fresh dill
- 700g lean lamb (such as neck fillet or boneless leg), trimmed and cut into large chunks
To Serve
- Pitta bread or flatbread
Tzatziki (Optional)
- 250g Greek yogurt
- ½ cucumber, peeled, deseeded, and coarsely grated
- 1 garlic clove, crushed
- 3 tbsp chopped dill (or chopped mint for a twist)
- 2 tsp white wine vinegar
- A pinch of sugar
- Salt to taste
Instructions
- Prepare the garlic paste: Pound the garlic cloves with sea salt in a pestle and mortar or process in a small food processor until smooth and paste-like.
- Make the marinade: In a bowl, whisk together the garlic paste, olive oil, lemon juice, lemon zest, and fresh dill to create the marinade.
- Marinate the lamb: Add the chunks of lamb to the marinade and mix thoroughly to coat all pieces. Cover and refrigerate for at least 2 hours or preferably overnight to allow flavors to develop.
- Prep skewers: If using bamboo skewers, soak them in cold water for 30 minutes to prevent burning during grilling.
- Thread the lamb: Remove the lamb from the refrigerator about 30 minutes before cooking to come to room temperature. Thread the marinated lamb pieces onto the skewers evenly.
- Grill the souvlaki: Preheat a grill to high heat or use a hot griddle pan or barbecue. Cook the lamb skewers for 2 to 3 minutes on each side, basting occasionally with any remaining marinade to keep the meat moist and flavorful.
- Heat the bread: Warm the pitta or flatbread briefly on the grill or in a pan.
- Assemble and serve: Stuff the warmed bread with the grilled lamb souvlaki. Serve alongside Greek salad and tzatziki sauce for a classic Mediterranean meal.
- Optional Tzatziki preparation: Combine Greek yogurt, grated cucumber, crushed garlic, chopped dill or mint, white wine vinegar, sugar, and salt in a bowl. Mix well and chill for at least one hour before serving for best flavor.
Notes
- Marinating overnight intensifies the flavor and tenderness of the lamb.
- Soaking bamboo skewers prevents them from burning on the grill.
- Serving with tzatziki and Greek salad adds a cool, creamy contrast to the savory grilled lamb.
- Can be cooked on a grill pan, outdoor barbecue, or under a hot grill for best results.
- Use metal skewers if you prefer them over bamboo for ease and durability.
- Feel free to substitute fresh mint for dill in the tzatziki for a different flavor twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: Lamb souvlaki, grilled lamb skewers, Mediterranean lamb, lemon dill lamb, Greek souvlaki recipe, pitta bread lamb
