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Lamb souvlaki with mastiha and pistachio pesto

Lamb souvlaki with mastiha and pistachio pesto

Ingredients for 8 servings

  • 1 ½ kilo boneless lamb leg cleaned and cut into cubes about 4 cm
  • 4 tbsp extra virgin olive oil
  • 4–5 drops Chios mastiha oil
  • salt
  • 1 tsp freshly ground black pepper
  • 3 large garlic cloves sliced very thin
  • 3–4 tbsp unsalted pistachios shelled
  • 2 garlic cloves
  • 2 bunches fresh mint leaves roughly chopped
  • ¼ cup grated Parmesan or Kefalotyri cheese
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp orange zest
  • freshly ground black pepper
  • salt
  • eight metal or wooden skewers 30 cm long

Cooking instructions

  1. Place the lamb in a large bowl and rub it all over with the oil, Mastiha oil, salt, pepper, and garlic. Cover and let it marinate for 1 hour at room temperature or up to 6 hours in the refrigerator. Remove and let it come to room temperature before cooking.
  2. If using wooden skewers, soak them in water for 30 minutes before use. Preheat the grill. Position the oven rack 15 cm below the grill.
  3. Grind the pistachios and garlic in a food processor. Add the mint and continue to pulse to combine. Add the Parmesan, olive oil, lemon juice, orange zest, and pepper to taste. Process until the mixture comes together. Season with salt. Let the pesto sit at room temperature for 30 minutes to 1 hour before serving.
  4. Thread the pieces of lamb onto the skewers. Place the skewers in a single layer on a baking tray and brush with the marinade. Season with salt and pepper if desired. Grill the lamb for a total of 10–12 minutes, turning once, until cooked medium to well done. Remove from the oven and serve with the pesto.

Explore the ingredients

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