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.
In a large bowl or zip-top bag, combine olive oil, garlic, lemon juice & zest, oregano, rosemary, salt, and pepper.
Add the lamb and toss well to coat.
Cover and refrigerate for at least 2 hours, preferably overnight.
Thread 4–5 pieces of marinated lamb onto each skewer.
Let come to room temperature 30 minutes before cooking.
Outdoor Grill or Grill Pan:
Preheat to medium-high and brush with oil.
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:
Set oven broiler to high and place skewers on a foil-lined tray.
Broil 4–5 inches from heat for 8–10 minutes, turning once.
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.
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
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
4 servings