Lamb, lemon & dill souvlaki

Sometimes the simplest dishes are the best, and souvlaki is a fine example. Try varying the meats with chicken, pork, beef and fish – just remember to adjust the cooking times.

Serves 4 as main, or 6 as part of a meze Prep 20 mins plus at least 2 hrs marinating Cook 6 mins

QQQ2 garlic cloves, finely chopped

4 tbsp olive oil

1 lemon, zested and juiced

1 tbsp finely chopped dill

700g lean lamb, such as neck fillet or boneless leg, trimmed, then cut into large chunks pitta breads or flatbreads, to serve

1 Pound the garlic with 2 tsp sea salt in a pestle and mortar or small food processor, until the garlic forms a paste. Whisk with the oil, lemon zest and juice and dill. Put the lamb in a large bowl, pour over the marinade and combine well. Cover and leave in the fridge for at least 2 hrs, or overnight. If using 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 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 breads or flatbreads briefly, then stuff with the souvlaki. Add Greek salad and tzatziki, if you like (see both recipes, right).

PER SERVING (4) 457 kcals, fat 35g,

saturates 14g, carbs none, sugar none, fibre none, protein 34g salt 0.3g

Replace the cucumber in the tzatziki Ü Ì }À>Ìi` V i` LiiÌÀ Ì] À >`` à i À Ãi` > ` w i Þ V ««i` «ÀiÃiÀÛi` i ð À > ÌÜ ÃÌ tradition, add chopped mint instead of the dill.

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