Lamb and Lemon Souvlaki

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Beat together the oil, lemon juice, zest, dill and garlic.
2. 2Mix in the lamb and mix together well. Cover and marinate for at least 2 hrs or overnight in the fridge.
3. 3If 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.
4. 4Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready.
5. 5Cook 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.
6. 6Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.