Lamb Souvlaki
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Lamb Souvlaki – the best lamb you will ever eat. Learn to make this popular Greek dish. Marinated lamb, skewered and grilled. Perfection!
This recipe is for the true meat lover. Or not! Let me start by saying that I don’t really like lamb.
Seriously! Until I made this lamb souvlaki! I. Love. This. Lamb. What’s so special about this lamb, you ask? It’s simple. I marinated this lamb in this totally greek marinade for 24 hours. I love greek flavors, so my marinade was simple, olive oil, lots of fresh lemon juice, salt, pepper, oregano, garlic, onion and a little bit of Emeril’s Essence. Well after 24 hours, the meat was infused with these flavors. I then put the meat on the skewers and we grilled the skewers.
The lamb literally melts in your mouth. It’s lemony, it’s garlicky, it’s so delicious. The reason I don’t like lamb is because of the smell, but trust me when I say that after 24 hours the smell was gone and all I could smell was the wonderful smell of the lemon, oregano and garlic from the marinade. This lamb is delicious in a gyro, or just by itself with some yummy tzatziki sauce. We made lamb souvlaki pizza with tzatziki sauce which you will see in of my next posts, so stay tuned to see the most delicious pizza ever.
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Lamb Souvlaki
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Serves: 4
Lamb Souvlaki – the best lamb you will ever eat. Learn to make this popular Greek dish. Marinated lamb, skewered and grilled. Perfection!
Ingredients
- 2 lbs lamb trimmed of fat and cut into 1 inch pieces
- juice from 2 lemons
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tbsp dried oregano
- 3 cloves garlic minced
- 1 medium onion minced
- 1 tsp <a href=”http://www.jocooks.com/other/emerils-essence/”>Emeril’s Essence</a>
Instructions
- In a big bowl, mix together the olive oil, lemon juice, salt, pepper, oregano, garlic and onion. Place the cut meat 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. Thread the meat onto metal or bamboo skewers.
- Grill the skewered meat until brown on all sides.
- Serve with pita bread.
Enjoy!
Michael Ferguson says
Super tasty and easy to prepare! Thank you
Linz says
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.
T Coppa says
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.
Joanna Cismaru says
I’m not sure, I guess the best thing I could recommend is going to your local butcher and asking him.
Nyna says
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.
Joanna Cismaru says
Thank you so much Nyna, I hope you continue to like my recipes and won’t let you down. 🙂
Nyna says
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?
Joanna Cismaru says
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.
Nyna says
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.
Joanna Cismaru says
Thank you so much Nyna!
Jasmine says
What’s the best cut of lamb to use?
Joanna Cismaru says
You could go with lamb shoulder or even a leg of lamb.
Stephen says
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!
G says
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/
jo says
Hi G.
Thanks, but that’s ok, it’s family.