Lamb Souvlaki
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Easy Lamb Souvlaki, Greek Style! Get the fire started because you’re in for a treat with this tender and succulent Lamb Souvlaki, also known as lamb kebab! Perfectly seasoned lamb, grilled to perfection, this souvlaki will simply melt in your mouth!
Super Easy Greek Lamb Souvlaki Recipe
I have an easy recipe for you for Lamb Souvlaki, which is one of the most popular street foods in Greece. You’ll love how easy it is to make, but more importantly you’ll love how tender and juicy the lamb is, so if you love lamb meat, then this recipe is for you.
The hardest part about this recipe is waiting for the lamb to marinate, but the wait is so worth it. What’s so great about this lamb souvlaki, is all the great things you can serve them with, so keep scrolling for all the great recipes.
Why We Love This Lamb Souvlaki
- Easy. I mean all you have to do is make the marinade, toss it with the lamb, thread the meat on skewers then grill it.
- Versatile. There are so many great sides you can serve with this lamb souvlaki. You can turn it from a great appetizer to a full dinner.
- Extremely Flavorful. This lamb is so rich and flavorful from the wonderful marinade, each piece of meat will melt in your mouth.
- Lamb – I used boneless leg of lamb because it’s got lots of flavor and not so much fat, but you can also use lamb shoulder.
- Onion And Garlic – You’ll need onions and garlic for the marinade to flavor our lamb. Both red onion or white onion will work.
- Olive Oil – You can use regular or extra virgin olive oil.
- Lemon Juice – I recommend freshly squeezed lemon juice. You’ll need about ½ cup which should be from 2 lemons, depending on how juicy and big they are.
- Spices And Herbs – Some ground cumin and oregano is all you need. I used dried oregano but fresh oregano would also be great.
- Make the marinade. In a big bowl, mix together the olive oil, lemon juice, salt, pepper, oregano, garlic, onion, and ground cumin.
- Marinate the meat. Place the lamb cubes in the bowl and toss together so that the meat is fully covered in the marinade. Cover and chill for at least 2 hours and up to 24 hours.
- Prep the grill. Heat a grill, or a grill pan. If using a grill pan, add some olive oil to avoid the meat from sticking.
- Thread the meat. Thread the meat onto metal skewers. If using bamboo skewers, make sure to soak them in water for about 30 minutes before using.
- Grill the meat. Grill the skewered meat for about 8 to 10 minutes or until cooked to your liking.
- Serve. Serve with pita bread, tzatziki sauce and Greek salad.
What Is The Difference Between Kebab And Souvlaki?
There are many similarities between the two and I think the two terms are used interchangeably most of the time. Both are made with small pieces of tender meat threaded over a skewer and then grilled. Sometimes souvlaki can also have some veggies skewered along with the meat like onions and peppers.
The main difference is probably where each dish originated. It’s believed that Kebabs have originated in the Middle East while Souvlaki originated in Greece.
What Cut Of Lamb Is Best For Souvlaki?
You’ll want to use meat that is tender and has a bit of fat on it, so the best cuts of meat for this would be lamb shoulder, lamb leg or lamb sirloin, boneless if you can find it. Usually, you can ask your butcher to debone the meat if needed. I do recommend trimming any excess fat from the meat.
How Do I Know When My Lamb Souvlaki Is Cooked?
The best way and the most correct way to tell when meat is cooked is to use an instant read meat thermometer. Your skewered lamb should be cooked to an internal temperature of 145°F, anything past that, could result in dry meat.
How To Serve Lamb Souvlaki
Homemade Tzatziki Sauce
Greek Salad
No Yeast Flatbread
Best Ever Hummus
Expert Tips
- If using wooden skewers, make sure to soak them in water for at least 30 minutes before threading the meat onto them. This will prevent them from burning.
- Allow the meat to marinate for at least 2 to 4 hours, to allow all those great flavors and aromas to infuse the meat.
- Cooking times can vary greatly, so make sure to use a meat thermometer to correctly check when the meat is done. Your skewered lamb is cooked when it reaches 145°F.
Storing Leftovers
You can store leftover lamb souvlaki in an airtight container in the refrigerator for 2 to 3 days.
Other Must Try Greek Recipes
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Lamb Souvlaki
Ingredients
- 2 pounds lamb (trimmed of fat and cut into 1 inch pieces)
- ½ cup lemon juice (from 2 lemons)
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon dried oregano
- 3 cloves garlic (minced)
- 1 medium onion (minced)
- ½ teaspoon ground cumin
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the marinade. In a big bowl, mix together the olive oil, lemon juice, salt, pepper, oregano, garlic, onion, and ground cumin.
- Marinate the meat. Place the lamb cubes in the bowl and toss together so that the meat is fully covered in the marinade. Cover and chill for at least 2 hours and up to 24 hours. Prep the grill. Heat a grill, or a grill pan. If using a grill pan, add some olive oil to avoid the meat from sticking.
- Thread the meat. Thread the meat onto metal skewers. If using bamboo skewers, make sure to soak them in water for about 30 minutes before using.
- Grill the meat. Grill the skewered meat for about 8 to 10 minutes or until cooked to your liking.
- Serve. Serve with pita bread, tzatziki sauce and Greek salad.
Notes
- I used 8-inch metal skewers and got about 8 skewers with about 5 or 6 pieces of meat on each skewer.
- If using wooden skewers, make sure to soak them in water for at least 30 minutes before threading the meat onto them. This will prevent them from burning.
- Allow the meat to marinate for at least 2 to 4 hours, to allow all those great flavors and aromas to infuse the meat.
- Cooking times can vary greatly, so make sure to use a meat thermometer to correctly check when the meat is done. Your skewered lamb is cooked when it reaches 145°F.
- Nutritional information is for lamb souvlaki only.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe Originally Shared July 2013.
I have a 4lb Leg of lamb. How should I go about cooking this an oven?
Super tasty and easy to prepare! Thank you
Delish and so easy. I had a 2 lb boneless leg of lamb and marinated for 3 hours without the onion (actually grilled onion and bell pepper on their own skewers). I also added some fresh thyme to the marinade; grilled for 10 min and perfect medium rare.
Is there way to buy boneless lamb? If so what cut works best? I have a few goremet meat shops near me or traditional farm where I can go buy from.
I’m not sure, I guess the best thing I could recommend is going to your local butcher and asking him.
P.S. I love your recipes. You are the only place I subscribe to. Normally, I am so overwhelmed with email, that I won’t sign up, but I don’t want to miss any of your recipes.
Thank you so much Nyna, I hope you continue to like my recipes and won’t let you down. 🙂
Oh, I wish people didn’t feel that way about lamb. Pretty soon they will dumb it down to lose all its distinctive flavor, just like what they did with pork. Pretty soon EVERYTHING will taste like chicken. I can already see it happening (i.e., American lamb). While I’m complaining, try to find a real-size leg of lamb. Nowadays they are tiny weeny and don’t have the whole bone, if any. And the other day, I went to the market and they didn’t have any chicken pieces with skin or bone. How are you supposed to leftovers for broth?
You’re absolutely right, I know I’m changing my mind about lamb, meaning I really like it now and look forward to making it, whereas before I couldn’t really care for it.
Boy, was I a grouch that day. Since I am overwhelmed by email, you are the only blogger whom I follow. I really love the recipes that you post. Thanks for all of your hard work.
Thank you so much Nyna!
What’s the best cut of lamb to use?
You could go with lamb shoulder or even a leg of lamb.
My recipe is almost identical to yours it’s awesome! As for the smell, I always use American lamb!!! It makes a huge difference and a nice mild taste. The NewZealand lamb is way to strong!
Hi Jo,
Just thought you might like to know that your image and recipe has been duplicated on this site. Was looking through Tastespotting for lamb souvlaki recipes and two of the same images came up but with different urls. Looks like the image has been photoshopped to be a bit brighter but even the marking on the table is exactly the same. http://www.cookingglory.com/meat-lovers/lamb-souvlaki/
Hi G.
Thanks, but that’s ok, it’s family.