Lamb Souvlaki
Greek Lamb Skewers

Ingredients (make 4 servings)

• 800 g lamb leg or shoulder, boneless (1.76 lb)
• ¹/₄ cup chopped mint or 1 tbsp dried mint
• 2 tbsp chopped rosemary or 1-2 tsp dried rosemary
• 1 lemon, juiced
• ¹/₂ cup extra virgin olive oil (120 ml/ 4 fl oz)
• ¹/₂ tsp sea salt, or more if desired

Instructions

1. Dice the meat into abut 2-inch (5 cm) pieces.
   
2. Place in a bowl and add extra virgin olive oil and freshly juiced lemon. Finely chop the mint and rosemary and add to the bowl. Season with salt and mix well to cover the meat in the oil mixture on all sides. Place in the fridge for 4-8 hours or overnight. Mix once or twice to avoid drying. The longer you marinate it, the better.
   
3. When ready to cook the skewers, preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Pierce the skewers through each meat cube and place them on a rack and in the oven.
   
4. After 10-15 minutes, turn each of the skewers on the other side and cook for another 5-10 minutes.
   
5. When crispy and browned, remove from the oven and let them cool down. Serve hot with sides like Melitzanosalata or Greek Salad. Enjoy!
   

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3. Lamb Souvlaki - Greek Lamb Skewers