Lamb Souvlaki Recipe

There’s something undeniably mouthwatering about the smell of lamb souvlaki sizzling on the grill. The smoky aroma, the juicy meat infused with garlic, oregano, and lemon – it’s a Greek street food classic that transports you straight to the Mediterranean with every bite.

I fell in love with lamb souvlaki during a summer trip to Santorini, where tiny seaside tavernas served skewers of perfectly charred lamb with warm pita and cooling tzatziki. Since then, it’s been a regular in my backyard grilling rotation – easy, festive, and always a hit with guests.

If you're craving something quick, bold, and a little exotic for dinner, this recipe will be your new go-to. Let’s dive in.

Why You’ll Love This Lamb Souvlaki

Get ready to bring the taste of the Greek isles right to your kitchen or backyard grill. This lamb souvlaki is more than just a meal – it's an experience.

First, it’s incredibly flavorful with just a handful of simple ingredients. A marinade of olive oil, lemon juice, garlic, and herbs transforms ordinary lamb into something truly special.

It’s also quick and easy to prepare. A few minutes of chopping and mixing is all you need, and the grill does the rest of the work. Perfect for weeknights or when you want to impress without the stress.

Budget-friendly? Absolutely. While lamb might sound fancy, using shoulder or leg cuts keeps it affordable, and the dish stretches beautifully when served with sides like pita, salad, or rice.

Best of all, it’s crowd-pleasing and endlessly customizable. Serve it in a pita, over rice, or as part of a big Mediterranean platter. However you plate it, this is a guaranteed favorite.

Now let’s take a closer look at what makes this dish shine.

Ingredients Notes

The soul of lamb souvlaki lies in its balance of bright, earthy, and savory flavors. With just a few Mediterranean staples, you’ll be amazed at the depth you can create.

Lamb is, of course, the star of this dish. Opt for boneless leg or shoulder, trimmed and cut into chunks. These cuts are tender, juicy, and flavorful – perfect for quick grilling. Avoid overly lean cuts, which can dry out over high heat.

Olive oil is essential, both as a marinade base and flavor enhancer. Choose a good-quality extra virgin olive oil. It helps tenderize the lamb and carries the flavor of the herbs beautifully.

Fresh garlic and lemon juice give the marinade its bold kick. Garlic adds warmth and depth, while lemon juice brightens the meat and helps break down the fibers for maximum tenderness.

Oregano – ideally Greek oregano – brings that signature herbal profile that’s unmistakably Mediterranean. Dried oregano works best here; it holds up well in marinades and on the grill.

You'll also want wooden or metal skewers for assembling your souvlaki. If using wooden ones, be sure to soak them in water for 30 minutes beforehand to prevent burning.

How To Make This Lamb Souvlaki

Making lamb souvlaki at home is easier than you'd think, and the results are so rewarding. Here's how to make it happen step by step.

Start by preparing your marinade. In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Give it a quick whisk until well blended.

Cut your lamb into 1½-inch cubes, ensuring uniform size for even cooking. Add the meat to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours, though overnight is ideal for maximum flavor.

Once marinated, thread the lamb pieces onto skewers, leaving a little space between each chunk to allow for even heat distribution. Meanwhile, preheat your grill to medium-high.

Place the skewers directly over the heat and grill for about 8-10 minutes total, turning every few minutes. You’re aiming for a golden crust on the outside and tender, juicy meat inside. Don’t overcook – lamb is best when slightly pink in the center.

Once cooked, let the souvlaki rest for a few minutes before serving. This helps the juices redistribute through the meat, keeping every bite succulent and flavorful.

From start to finish, you’re looking at about 30 minutes of active time. With minimal effort, you’ll have a dish that looks and tastes like a restaurant masterpiece.

Storage Options

If you’re lucky enough to have leftovers, lamb souvlaki stores beautifully. Let the meat cool completely before placing it in an airtight container.

In the fridge, it’ll keep for up to 4 days. It’s perfect for tossing into wraps, salads, or grain bowls throughout the week.

For longer storage, freeze cooked lamb skewers in a freezer-safe bag. They’ll stay good for up to 2 months. Reheat from frozen in the oven at 350°F or thaw first for a quicker warm-up.

To reheat, pop the meat in a covered skillet over low heat with a splash of water or broth to keep it moist. Avoid the microwave if possible – it can dry out the lamb.

Variations and Substitutions

One of the great things about this recipe is its versatility. You can easily tweak it to suit your preferences or what's in your pantry.

Prefer a different protein? Chicken thighs or pork shoulder make excellent substitutes and follow the same marinade and grilling method. Even mushrooms or halloumi work well for a vegetarian spin.

Looking for more veggies? Feel free to thread red onions, bell peppers, or cherry tomatoes between the meat on your skewers for a colorful, complete meal on a stick.

Don’t have a grill? No problem. Use a stovetop grill pan or roast the skewers in a 425°F oven until charred and cooked through – about 12-15 minutes, flipping halfway.

Want to boost the flavor even more? Add a touch of cinnamon or cumin to the marinade for an extra layer of warmth and depth.

Experimenting is part of the fun with recipes like this. Don’t be afraid to make it your own and discover your perfect version of lamb souvlaki.

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