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Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Lamb dish from Greek cuisine
Ásgeir Hólm
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.
If you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
461
kcal
Calories
49
g
Protein
29.1
g
Fat
1.1
g
Carbs
0.1
g
Fiber
Round out the meal.
