Greek Lamb Souvlaki
User Reviews
5
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Prep Time
3 mins
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Cook Time
12 mins
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Marinating time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
2 servings
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Calories
497 kcal
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Course
Main Course, Lunch
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Cuisine
Greek
Greek Lamb Souvlaki
Description
Greek Lamb Souvlaki begins by marinating 350 grams of diced lamb in a mixture of olive oil, freshly squeezed lemon juice, crushed garlic cloves, dried oregano, dried thyme, and seasoning with sea salt and black pepper. This marinade imparts bright, herbal flavors while tenderizing the meat. After marinating for at least two hours, the lamb is threaded onto skewers and cooked on a barbecue or grill until reaching an internal temperature of 70°C, ensuring the meat is safely cooked yet juicy.
The grilling process produces slightly charred edges and a smoky aroma, balanced by the fresh herb and lemon marinade. Serving the souvlaki in flatbreads with salad and tzatziki provides a contrast of textures and flavors: the warm, meaty skewers paired with tangy, creamy cucumber yogurt sauce and crisp vegetables. This creates a well-rounded dish reflecting Greek street food traditions.
Tips from the notes suggest bringing lamb to room temperature before grilling for even cooking and turning skewers every few minutes to prevent burning. Leftover lamb can be frozen after removing from skewers, and reheated in foil to maintain moisture. Adjusting heat to manage charring and maintaining careful doneness improves results.
Ingredients
- 350 g lamb diced
- 4 tablespoon olive oil
- 0.5 lemon juice only
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 2 garlic crushed, clove
- 1 pinch sea salt
- 1 pinch black pepper
- flatbread to serve
- tzatziki to serve
Instructions
- Make the marinade by combining 4 tablespoon Olive oil, juice of 0.5 Lemon, 2 Garlic clove, 1 teaspoon Dried thyme, 1 teaspoon Dried oregano and 1 pinch Sea salt and ground black pepper.
- Put 350 g Diced lamb in a bowl with the marinade and marinate for at least 2 hours.
- Thread the skewers with the marinated lamb.
- Place the skewers on a barbecue or under a grill.
- Cook for around 12 minutes, or until it gets to a temperature of 70°C.
- Serve in Flatbreads with salad and Tzatziki.
Notes
- Allow lamb to come to room temperature before cooking to ensure even grilling.
- Turn skewers frequently to avoid burning; move them to cooler BBQ areas if charring occurs.
- Reheat leftovers wrapped in foil in the oven for about 15 minutes to preserve juiciness.
- Freeze leftover lamb pieces off the skewers; thaw thoroughly before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 2skewers | |
| Calories | 497kcal | 25% |
| Carbohydrates | 4g | 1% |
| Protein | 36g | 72% |
| Fat | 37g | 57% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 114mg | 38% |
| Sodium | 116mg | 5% |
| Potassium | 534mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 46mg | 5% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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