Instruction

• 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