Try varying the lamb with chicken, pork, beef or prawns – just remember to adjust the cooking times accordingly.
SERVES 4 – 30 minutes
– 2 garlic cloves, finely chopped.
– 2 tsp sea salt.
– 4 tbsp olive oil.
– zest and juice 1 lemon.
– 1 tbsp finely chopped dill.
– 700g/1lb 9oz lean lamb, such as neck fillet or boneless leg, trimmed, then cut into large chunks.
– pitta or flatbreads, plus salad and tzatziki (optional), to serve.
Step 1:Pound the garlic with the 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 and zest, dill and garlic salt, then mix half of this with the lamb and combine well.
Step 2:Thread the meat on to pre-soaked wooden or metal skewers. Heat grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for about 2–3 minutes on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add salad and tzatziki, if you like.
Note : PER SERVING 457 kcals, protein 34g, carbs none, fat 35g, sat fat 14g, fibre none, sugar none, salt 0.27g