Greek Lamb Souvlaki

Greek Lamb Souvlaki
DifficultyBeginner
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Greek Lamb Souvlaki is a timeless Mediterranean dish—succulent marinated lamb skewers grilled to perfection and bursting with herbs, garlic, and citrus. Served in warm pita with creamy tzatziki and crisp vegetables, it’s a transportive bite of the Aegean.

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
For the Lamb
 1 ½ lbs lamb leg or shoulder, trimmed and cut into 1½-inch cubes
 2 tbsp olive oil
 3 cloves garlic, minced
 Juice of 1 lemon
 Zest of 1 lemon
 2 tsp dried oregano (Greek style if available)
 1 tsp fresh rosemary, chopped (optional)
 ½ tsp salt, more to taste
 Freshly ground black pepper
To Grill & Serve
 Metal or soaked wooden skewers
 4 pita breads, warmed
 1 cup tzatziki (yogurt, cucumber, garlic dip)
 Sliced tomato, onion, cucumber, and lettuce
 Optional: chili flakes, feta cheese, olives
Marinate the Lamb
1

  1. In a large bowl or zip-top bag, combine olive oil, garlic, lemon juice & zest, oregano, rosemary, salt, and pepper.

  2. Add the lamb and toss well to coat.

  3. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare the Skewers
2

  1. Thread 4–5 pieces of marinated lamb onto each skewer.

  2. Let come to room temperature 30 minutes before cooking.

Grill the Souvlaki
3

Outdoor Grill or Grill Pan:

  1. Preheat to medium-high and brush with oil.

  2. Grill skewers for 4–6 minutes per side, turning once, until nicely charred and cooked to desired doneness (medium-rare is ideal at 135–140°F).

Broiler Option:

 

  1. Set oven broiler to high and place skewers on a foil-lined tray.

  2. Broil 4–5 inches from heat for 8–10 minutes, turning once.

Serve
4

  • Serve skewers over warm pita bread with a dollop of tzatziki, and vegetables of your choice.

  • Garnish with a drizzle of olive oil, a squeeze of lemon, and optional feta or herbs.

Serving Suggestions
5

  • With sides:

    • Greek salad with olives and feta

    • Lemon rice pilaf or orzo

    • Grilled vegetables or stuffed grape leaves (dolmades)

  • Drinks:

    • Dry rosé, Assyrtiko (Greek white wine), or a cold lager

    • Sparkling water with cucumber and mint

Variations
6

  • Spice it up: Add chili flakes or harissa to the marinade

  • Alternate proteins: Use chicken, beef, or portobello mushrooms for variation

  • Make it a platter: Serve with hummus, baba ghanoush, and tabbouleh

Ingredients

For the Lamb
 1 ½ lbs lamb leg or shoulder, trimmed and cut into 1½-inch cubes
 2 tbsp olive oil
 3 cloves garlic, minced
 Juice of 1 lemon
 Zest of 1 lemon
 2 tsp dried oregano (Greek style if available)
 1 tsp fresh rosemary, chopped (optional)
 ½ tsp salt, more to taste
 Freshly ground black pepper
To Grill & Serve
 Metal or soaked wooden skewers
 4 pita breads, warmed
 1 cup tzatziki (yogurt, cucumber, garlic dip)
 Sliced tomato, onion, cucumber, and lettuce
 Optional: chili flakes, feta cheese, olives
Greek Lamb Souvlaki
IngredientsDirections
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