Greek cuisine
Lamb and Lemon Souvlaki
Juicy lamb skewers marinated in zesty lemon and fragrant herbs for a Mediterranean lunch delight.
Savor the bold flavors of Greek cuisine with succulent lamb souvlaki infused with fresh lemon zest and aromatic oregano. Perfectly balanced and gluten-free, this dish pairs wonderfully with a crisp salad and creamy tzatziki.
Method
- 1
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.
- 2
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.
FAQ
Is «Lamb and Lemon Souvlaki» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Lamb and Lemon Souvlaki»?
One serving has 1095 kcal, 15.6 g carbs, 41.9 g protein and 94.4 g fat. The recipe makes 4 servings.
Is «Lamb and Lemon Souvlaki» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: низкая. This is not medical advice — with GDM, check with your doctor and glucose meter.