Lamb Souvlaki
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Marinating
1 d
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Servings
12 skewers
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Calories
95 kcal
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Course
Main Course
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Cuisine
Greek
Lamb Souvlaki
Description
This recipe uses boneless lamb leg trimmed of excess fat for tender, juicy meat after marinating up to 24 hours in a bright, herb-laden marinade including lemon, garlic, oregano, and vinegar which tenderizes and flavors the lamb deeply. The marinade also includes crushed bay leaf and olive oil, offering balanced aromatics and moisture.
Once marinated, the lamb is threaded onto skewers in small chunks and seasoned with kosher salt and pepper for enhanced flavor and a well-seasoned crust. Cooking in a hot oiled pan delivers a nice sear on all sides, aiming for medium rare (about 140°F) to keep juiciness. Meat rests under foil between batches to stay warm.
For outdoor grilling, wooden skewers should be soaked to prevent burning. Serving options include traditional Greek accompaniments like pita bread, tzatziki or lemon yogurt sauce, fresh salad, or lemon rice for a full meal.
Stored leftovers keep in the fridge for several days, and marinated lamb can be frozen before cooking, thawing for 24 hours prior to grilling.
Ingredients
- 1.2 kg/ 2.4 lb lamb leg fat trimmed, cut into 2.5cm/1” cubes (~900g / 1.8lb after trimming) (Note 1, boneless
- 1 tsp kosher salt cooking salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil
- 8 - 12 skewers , wooden or bamboo
Lamb souvlaki marinade:
- 5 garlic finely minced, cloves
- 5 tbsp lemon juice
- 2 tsp lemon zest
- 2 tsp oregano dried
- 3 bay leaf crushed in hand (or 2 dried kept whole, fresh
- 1/3 cup white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt cooking salt
To serve - stuffed or make plates:
- 4 - 6 pita bread , warmed or toasted (or easy homemade flatbreads)
- 1 batch tzatziki (from my Gyros recipe) or Lemon Yogurt Sauce (Note 3)
- Greek salad (chop small for stuffing) or shredded lettuce and tomato slices
- Greek lemon rice (to make plates instead of wraps)
Instructions
Marinate lamb:
- Mix marinade ingredients in a bowl. Add lamb and toss to coat.
- Marinate in fridge for 12 - 24 hours.
Skewer & cook:
- Skewer - Remove meat from marinade and thread 3 to 4 pieces on each to make 12 skewers, or 5 to make 8 larger skewers (pictured in post).
- Sprinkle the meat with the salt and pepper. (This really makes a difference to the finished dish, better than just in the marinade).
- Cook - Heat 1 tbsp olive oil in a large non-stick pan over high heat. Cook half the skewers for 3 minutes, turn then cook the other side for 3 minutes until nicely seared (target internal temp 60°C/140°F for medium rare, optimum juiciness).
- Transfer to a plate and loosely cover with foil to keep warm while you cook the remaining skewers.
BBQ cooking (Note 2):
- Soak skewers - Soak wood/bamboo skewers in water for 30 minutes if planning to cook on the BBQ (prevents burning). My skewers are 18cm/7” which fit in a pan (stove cooking).
- Preheat BBQ to medium high. Flat iron hot plate is safer for wooden skewers (so they don't catch fire) else use metal skewers on the grill side.
- Skewer, oil & season - Skewer per above. Drizzle with the oil (so it doesn't stick to the BBQ) then sprinkle both sides with the salt and pepper.
- BBQ cook for 3 minutes on each side.
Serve:
- Pile Souvlaki onto a serving platter for DIY wraps with tzatziki (from this recipe), toasted pita bread and Greek salad (chopped small), or shredded lettuce and tomato slices. Else, make plates with lemon rice and a Greek Salad!
Notes
- Use leg cut for its tenderness and robust lamb flavor; trim thick fat layers for better texture.
- Alternative cuts like thick lamb chops can be used, but avoid lean cuts like back strap or slow-cook cuts which aren't suited.
- If grilling, soak wooden skewers to prevent burning; metal skewers allow direct grill cooking.
- Prepare lemon yogurt sauce by mixing yogurt with lemon juice, olive oil, salt, and pepper as an easy accompaniment to tzatziki.
- Leftovers keep for 3-4 days refrigerated; marinate lamb then freeze for make-ahead convenience, thawing before threading and cooking.
- Estimated nutrition counts only the lamb meat, excluding sides and sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12skewers
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95cal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 227mg | 9% |
| Potassium | 155mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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