Description
Lamb Souvlaki is a classic Greek dish featuring tender, marinated lamb cubes skewered and cooked to juicy perfection. Served with traditional sides like tzatziki, pita bread, or Greek salad, this recipe offers a flavorful Mediterranean meal perfect for gatherings or casual dinners.
Ingredients
Meat
- 1.2 kg (2.4 lb) boneless lamb leg, fat trimmed, cut into 2.5cm (1”) cubes (~900g / 1.8 lb after trimming)
Marinade
- 5 garlic cloves, finely minced
- 5 tbsp lemon juice
- 2 tsp lemon zest
- 2 tsp dried oregano
- 3 fresh bay leaves, crushed by hand (or 2 dried kept whole)
- 1/3 cup white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
Additional
- 1 tsp cooking/kosher salt (for sprinkling before cooking)
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil (for pan cooking)
- 8 - 12 skewers, wooden or bamboo (18 cm / 7” if using wood)
- 4 - 6 pita breads
- 1 batch tzatziki (for serving)
- Greek salad (chopped small) or shredded lettuce and tomato slices (for stuffing or serving)
- Greek lemon rice (optional, for serving plates instead of wraps)
Instructions
- Marinate Lamb: In a bowl, mix the garlic, lemon juice, lemon zest, dried oregano, crushed bay leaves, white wine vinegar, olive oil, and salt to create the marinade. Add the lamb cubes to the bowl and toss well to coat all pieces thoroughly.
- Refrigerate: Cover and marinate the lamb in the fridge for 12 to 24 hours to allow the flavors to deeply infuse and tenderize the meat.
- Prepare Skewers: Remove the lamb from the marinade and thread 3 to 4 pieces of lamb on each skewer to make about 12 skewers, or 5 pieces for 8 larger skewers as preferred.
- Season Meat: Sprinkle the skewered lamb generously with cooking/kosher salt and black pepper. This final seasoning before cooking enhances flavor and crust texture.
- Cook Skewers (Pan method): Heat 1 tablespoon of extra virgin olive oil in a large non-stick pan over high heat. Place half of the skewers in the pan and cook for 3 minutes on one side. Turn them and cook the other side for another 3 minutes until nicely seared and the internal temperature reaches 60°C (140°F) for medium-rare.
- Keep Warm: Transfer cooked skewers to a plate and loosely cover with foil to retain heat while cooking remaining skewers.
- Prepare For BBQ (Optional): If using wooden or bamboo skewers on a BBQ grill, soak them in water for 30 minutes before cooking to prevent burning.
- BBQ Cooking: Preheat the BBQ to medium-high. Use a flat iron hot plate to avoid wooden skewers catching fire or use metal skewers on the grill. Thread lamb as instructed, drizzle with olive oil to prevent sticking, then sprinkle with salt and pepper. Cook skewers on BBQ for 3 minutes per side until cooked to desired doneness.
- Serve: Arrange the lamb souvlaki on a serving platter for DIY wraps. Serve with tzatziki, toasted pita bread, and Greek salad chopped small, or with shredded lettuce and tomato slices. Alternatively, serve plates with Greek lemon rice and salad for a hearty meal.
Notes
- For juiciest results, aim for medium-rare doneness with internal temperature of 60°C (140°F).
- Soaking wooden skewers before BBQ cooking prevents burning and enhances safety.
- The lemon and vinegar in the marinade help tenderize the lamb.
- Tzatziki and fresh salad are essential toppings to balance the rich lamb flavor.
- Using a flat iron hot plate on BBQ is recommended for cooking wooden skewers to avoid flare-ups.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek