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Lamb Souvlaki | RecipeTin Eats

Lamb Souvlaki skewers are Greek kebabs with daring garlic-lemon-oregano flavour. Sensational flavours for lamb! The scent after they hit the grill are to-die-for. Make wraps with pita bread or plates with lemon rice or Greek lemon potatoes.

Lamb souvlaki skewers

Lamb Souvlaki

Souvlaki is actually Greek quick meals however to consider these being in comparison with McDonald’s is considerably laughable as a result of hi there! Succulent items of tender lamb infused with shiny lemon flavours, a stack of garlic, and earthy oregano, that smells so outrageously good as they cook dinner you possibly can’t assist however seize one straight off the grill and eat it scorching, straight off the stick…..

Nope. That’s not the response anyone has at Maccers!

So, make this on your subsequent gathering or marinade it at this time to serve for dinner tomorrow. Let’s carry slightly little bit of Greece to your desk!

Lamb souvlaki stuffed in pita bread

Elements in Lamb Souvlaki

Souvlaki is all concerning the marinade which tenderises the lamb and infuses it with beautiful daring, lemony, intensely garlicky flavours.

Greatest lamb for lamb souvlaki

I believe most individuals affiliate lamb leg with roasting, however it’s sensational for fast cooking like steak when it’s butterflied or reduce into cubes like we do with souvlaki. Fantastically tender and juicy, particularly after marinating, with nice lamb flavour.

Lamb Souvlaki ingredients

Boneless lamb leg – For ease of slicing, I exploit boneless lamb leg which is actually simply your favorite roast leg of lamb with the bone reduce out. It’s available at grocery shops and butchers right here in Australia.

Different cuts that can be utilized:

  • Lamb backstrap doesn’t have pretty much as good a lamb flavour and is slightly too lean for a very good souvlaki, for my part. Higher to cook dinner it entire and slice (like in this recipe) however it may be used, in order for you.

  • Lamb chops – Thick reduce juicy chops, like chump chops and forequarter chops, will work (see this recipe for what they seem like) however there’s various bone and fats that wants trimming.

  • Lamb cutlets – I personally wouldn’t use expensive lamb cutlets – too costly! Additionally, they’re too skinny (except you narrow the meat off a lamb rack however I don’t know anybody who’s obtained the funds to make use of a premium roast like that for one thing like souvlaki!).

  • Hen – See right here for the Hen Souvlaki recipe.

Not appropriate – Gradual cooking cuts like lamb shoulder and shanks aren’t appropriate as a result of they are going to be robust when cooked on this method.  


Subsequent, right here’s what you want for the marinade. Lemon juice and vinegar helps tenderise meat however the bottom line is to make use of the correct quantity of every plus sufficient olive oil else the acid can “cook dinner” the lamb (makes it flip white like ceviche) or make the meat flip leathery as a substitute of tender.

How to make Lamb Souvlaki
  • Lemon – We use each the zest and juice. The zest provides nice lemon flavour whereas the juice provides tang and performs an element in tenderising the meat.

  • White wine vinegar – Offers the meat tenderising one other serving to hand. It’s much less harsh than lemon juice. One other wonderful meat marinade tenderiser. White wine vinegar is finest right here as a result of it’s extra delicate than different clear vinegars and is made out of wine so the flavour is on-point for souvlaki. However you possibly can substitute with related vinegars like apple cider vinegar, crimson wine vinegar or sherry vinegar.

  • Further virgin olive oil – That is to scale back the tanginess from the lemon and vinegar as stopping the meat from “cooking” because of the acid in these components.

  • Garlic and dried oregano – Two Greek favourites! We use a very good, daring quantity of each.

  • Bay leaves – For much more flavour. I like utilizing contemporary as a result of you possibly can crush them in your hand to launch flavour. Dried bay leaves can be utilized too however don’t crush them as a result of they’ll disintegrate.

  • Salt – To season the meat inside.

Tips on how to make Lamb Souvlaki

Minimal marinating time of 12 hours is crucial to make sure the marinade works its magic to tenderise and infuse flavour! 24 hours is good. 🙂

How to make Lamb Souvlaki
  1. Trim extra fats and reduce the lamb into meaty 2.5cm / 1” cubes. I discover the simplest means to do that is to chop into thick 2.5cm / 1” slices, trim the fats off, then reduce into cubes.

  2. Stated cubes. 

How to make Lamb Souvlaki
  1. Marinate – Combine the marinade in a bowl then combine within the lamb. Refrigerate for at the least 12 hours, as much as 24 hours. You’ll discover the lamb turns into slightly white on the floor which is because of the acid within the lemon and vinegar starting to “cook dinner” the lamb on the 24 hour mark. That is tenderising in motion!

    TIPS: To marinate for longer, add 2 further tablespoons of olive oil to dilute the acid so the lamb doesn’t get “cooked”. The marinated meat can be frozen and cooked at a later date – instructions within the recipe card.

  2. Thread onto skewers. I often make 12 skewers with 3 to 4 items on every.

    TIPS: If desiring to cook dinner on the BBQ utilizing wood or bamboo skewers, soak the skewers in water for half-hour to forestall them from burning and cook dinner on the flat iron aspect of your BBQ. If utilizing the grill line aspect, it’s finest to make use of metallic skewers as wood skewers can catch on hearth simply.

How to make Lamb souvlaki
  1. Cook dinner for 3 minutes, flip then cook dinner the opposite aspect for 3 minutes (ie simply cook dinner 2 sides, not 4 sides). This may be executed both in a pan on the range or on a medium excessive BBQ (I demo each within the video).

    The lamb items ought to have an ideal sear on them, and be blushing pink inside for medium uncommon. To be precise, use a meat thermometer and purpose for an inner temperature of 60°C/140°F for medium uncommon (blushing pink, optimum juiciness).

  2. Pile onto a platter with serving fixings of alternative – to make wraps, eat scorching straight off the sticks or to make plates! See subsequent part beneath for concepts.

Photo of Lamb souvlaki

Tips on how to serve Lamb Souvlaki

  1. Wraps – My favorite option to eat Souvlaki is Greek fast-food fashion, bundled up in a heat flatbread, full of both Greek Salad that’s chopped up small (as proven within the video) or with finely sliced lettuce and tomato (as pictured on this publish).

    Both means, an enormous smear of tzatziki is crucial – although I’m a fan of hummus too and if each these choices are simply too arduous, I’ll resort to a fast lemon-yogurt-olive oil sauce that takes 30 seconds flat to make. (In fact I’ll pop it within the recipe for you!)

  2. Make plates – One other option to serve Souvlaki is to make plates with a pile of scorching, steamy Greek Lemon Rice topped with freshly grilled Lamb Souvlaki and an enormous pile of juicy Greek Salad on the aspect. Or, different Greek sides – resembling Greek Risoni Salad or Greek Lemon Potatoes.

  3. Eat it scorching, straight off the stick – Then after all, there’s the obvious means: simply eat them, scorching, straight off the stick. For the impatient. You’ll see me show this within the video too. I do know, surprising. 😅 – Nagi x

Watch methods to make it

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Lamb souvlaki skewers

Lamb Souvlaki

Servings12 skewers

Faucet or hover to scale

Recipe video above. The daring garlic-oregano Greek marinade works wonders to tenderise and infuse unimaginable flavour into the lamb! The flavour when that is cooking is out of this world. Eat them straight off the skewer whereas nonetheless scorching or bundle up into heat pita bread with fixings.


To serve – stuffed or make plates:


Skewer & cook dinner:

  • Skewer – Take away meat from marinade and thread 3 to 4 items on every to make 12 skewers, or 5 to make 8 bigger skewers (pictured in publish).

  • Sprinkle the meat with the salt and pepper. (This actually makes a distinction to the completed dish, higher than simply within the marinade).

  • Cook dinner – Warmth 1 tbsp olive oil in a big non-stick pan over excessive warmth. Cook dinner half the skewers for 3 minutes, flip then cook dinner the opposite aspect for 3 minutes till properly seared (goal inner temp 60°C/140°F for medium uncommon, optimum juiciness).

  • Switch to a plate and loosely cowl with foil to maintain heat when you cook dinner the remaining skewers.

BBQ cooking (Observe 2):

  • Soak skewers – Soak wooden/bamboo skewers in water for half-hour if planning to cook dinner on the BBQ (prevents burning). My skewers are 18cm/7” which slot in a pan (range cooking).

  • Preheat BBQ to medium excessive. Flat iron scorching plate is safer for wood skewers (so they do not catch hearth) else use metallic skewers on the grill aspect.

  • Skewer, oil & season – Skewer per above. Drizzle with the oil (so it does not keep on with the BBQ) then sprinkle each side with the salt and pepper.

  • BBQ cook dinner for 3 minutes on all sides.


  • 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!

Recipe Notes:

1. Lamb reduce – I like leg the most effective for tender, juicy meat (particularly after marinating!) and nice lamb flavour. It tends to return with a thick layer of fats which is finest trimmed.
Thick reduce lamb chops can even work. Lamb again strap is leaner and simply isn’t as juicy. Lamb shoulder, shanks and different sluggish cooking cuts will not be appropriate for this recipe. I can’t afford to make use of lamb cutlets or lamb rack for a recipe like this!
2.BBQ –  If grilling on a BBQ, it’s most secure to make use of the flat iron aspect for wood skewers. Else, use metallic skewers so you possibly can cook dinner on the grill aspect (ie slats kind).
3. Lemon yogurt sauce – Combine yogurt with a squeeze of lemon juice, slosh of olive oil and a pinch of salt and pepper.
Leftovers will preserve for 3 – 4 days within the fridge. For a make-ahead freezer possibility, put the lamb within the marinade then freeze. Thaw 24 hours – the meat will marinade because it thaws. Then thread and cook dinner per recipe.
Vitamin is per skewer (excludes fixings). An estimation solely – it’s at all times arduous to say how a lot salt and oil within the marinade really results in the completed dish.

Vitamin Data:

Energy: 95cal (5%)Carbohydrates: 1gProtein: 10g (20%)Fats: 5g (8%)Saturated Fats: 1g (6%)Polyunsaturated Fats: 1gMonounsaturated Fats: 3gLdl cholesterol: 30mg (10%)Sodium: 227mg (10%)Potassium: 155mg (4%)Fiber: 0.2g (1%)Sugar: 0.2gVitamin A: 8IUVitamin C: 3mg (4%)Calcium: 15mg (2%)Iron: 1mg (6%)

Extra lamb recipes

And for Greek meals lovers!

Gosh, even I’m stunned what number of Greek recipes I’ve executed over time!!

Lifetime of Dozer

A well-known sight while you stroll into the kitchen:

Then on the opposite aspect of the island, that is what you see:

Laborious to withstand!

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