Lamb, Lemon and Dill Souvlaki with Greek Salad

Name: Lamb, Lemon and Dill Souvlaki with Greek Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Sea Salt to taste; 600g Lean Lamb, such as neck fillet or boneless leg, trimmed, then cut into large chunks; 1 Lemon; 20g Fresh Dill, finely chopped; 4 Greek Style Flatbread, or pitta, to serve; 2 Garlic Cloves, chopped; 200g Tzatiki; 4 tbsp Extra Virgin Olive Oil, plus extra for the salad; 1 Cucumber, peeled, deseeded and cut into half moons; 4 tbsp Black Olives, halved; 200g Ripe Cherry Tomatoes, halved; 0.5 Red Onion, thinly sliced; 0.25 tsp Dried Oregano; 100g Feta Cheese, diced; 2 tbsp Red Wine Vinegar

Lamb

30m prep time

50m total time

Easy level

15 ingredients

Lamb, Lemon and Dill Souvlaki with Greek Salad recipe by Cherrypick

Sometimes the simplest dishes are the best, and this light, summery souvlaki is a fine example. Served with warm flat breads, a bold Greek salad and a bowl of tzatziki. Perfect for sharing food on warm evenings.

Method

Based on 4 servings, adjust as needed.

Step 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, half of the dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least an hour or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.

Step 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.

Step 3

Make the Greek salad by combining the tomatoes, cucumber, black olives, dill, feta cheese, sliced red onion, dried oregano, and red wine vinegar in a large bowl. Season with salt and pepper and add a generous glug of extra virgin olive oil. Allow to sit while you cook the lamb.

Step 4

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 while you allow the lamb to rest.

Step 5

Serve with the Greek salad on the side and the Tzatziki.

Ingredients
Based on 4 servings

Sea Salt to taste 1 x Maldon Sea Salt Flakes 250g
600g Lean Lamb, such as neck fillet or boneless leg, trimmed, then cut into large chunks 2 x Sainsbury's British or New Zealand Lamb Leg Steaks 300g
1 Lemon 1 x Sainsbury's Lemons
20g Fresh Dill, finely chopped 1 x Sainsbury's Bunched Dill 20g
4 Greek Style Flatbread, or pitta, to serve 1 x Deli Kitchen Greek Style Flatbread x4 320g
2 Garlic Cloves, chopped 1 x Sainsbury's Large Garlic
200g Tzatiki 1 x Sainsbury's Tzatziki 200g
4 tbsp Extra Virgin Olive Oil, plus extra for the salad 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
1 Cucumber, peeled, deseeded and cut into half moons 1 x Sainsbury's Small Whole Cucumber
4 tbsp Black Olives, halved 1 x Sainsbury's Pitted Kalamata Olives with Herbs 70g
200g Ripe Cherry Tomatoes, halved 1 x Sainsbury's Cherry Tomatoes 300g
0.5 Red Onion, thinly sliced 1 x Sainsbury's Red Onions Loose
0.25 tsp Dried Oregano 1 x Sainsbury's Oregano 12g
100g Feta Cheese, diced 1 x Sainsbury's Greek Feta Cheese 200g
2 tbsp Red Wine Vinegar 1 x Aspall Organic Red Wine Vinegar 350ml