Mastiha Lamb Souvlaki with Pistachio Pesto

  • 3 pounds (1 ½ kilos) boneless leg of lamb, trimmed and cut into 1 ½ -inch (4cm) cubes

  • 4 Tbsp. extra virgin olive oil

  • 4-5 drops Chios Mastiha oil

  • Salt

  • 1 tsp. freshly ground black pepper

  • 3 large garlic cloves, slivered

  • 3-4 Tbsp. shelled, unsalted pistachios

  • 2 garlic cloves

  • 2 bunches fresh mint, leaves only, coarsely chopped

  • ¼ cup grated parmesan or Kefalotyri cheese

  • 3 Tbsp. extra virgin olive oil

  • 2 Tbsp. fresh lemon juice

  • 1 Tbsp. finely grated orange zest

  • Freshly ground black pepper

  • Salt

  • Eight 12-inch (30cm) metal or wooden skewers

  1. Combine the olive oil, Mastiha essential oil, salt, pepper and garlic in a bowl and turn the lamb in this mixture. Cover and marinate for 1 hour at room temperature or up to 6 hours refrigerated. Bring to room temperature before cooking.

  2. If using wooden skewers, soak them in water for 30 minutes before using. Preheat the broiler. Place the oven rack 6 inches (15 cm) from the heat source.

  3. Pulverize the pistachios and garlic in a food processor. Add the mint and pulse on and off to form a paste. Add the parmesan, olive oil, lemon juice, orange zest, and pepper to taste. Pulse to combine. Season with salt to taste. Cover the pesto and let it rest at room temperature for 30 minutes - 1 hour before serving.

  4. Thread the lamb pieces onto the skewers. Arrange the skewers in a single layer on a baking sheet and brush with the marinade. Season with salt to taste. Broil the lamb for 10-12 minutes, turning once for medium-well. Remove from the oven and serve with the pesto.