Lamb Souvlaki with Lemon and Dill

Classic English summer weather here, it's tipping down!  The golf course is closed, Hubby is home which is weird on a Saturday and the dogs need wellies!  With all this in mind I've opted for a meal that always reminds me of sunshine and holidays in the Greek Islands.  Blimey, I sound like Shirley Valentine. 

Ingredients

2 garlic cloves, finely chopped

1 tsp sea salt

4 tbsp olive oil

Zest and juice 1 lemon

1 tbsp finely chopped fresh dill

700g lean lamb cut into chunks
Pitta or flatbread and lemon wedges, to serve.

Tzatziki

Combine a 250g pot Greek yogurt; ½ a cucumber, peeled, deseeded, then coarsely grated; 1 garlic clove, crushed; 3 tbsp chopped dill; 2 tsp white wine vinegar; a pinch of sugar and some salt in a bowl and mix well. Chill for 1 hour if you have time.
Alternatively try adding chopped mint instead of the dill.

Method

Pound the garlic with sea salt in a pestle and mortar, 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 to stop them burning.

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 and salad.
Add Greek salad or juicy wedges of tomato and Tzatziki if you like.