Lamb Souvlaki Recipe

There’s nothing quite like the savory aroma of lamb souvlaki sizzling on the grill, filling the air with hints of garlic, oregano, and lemon. Each juicy bite bursts with flavor, wrapped in the perfect balance of smoky char and tender, succulent meat.

I first fell in love with lamb souvlaki during a summer trip to a coastal village in Greece. Ever since then, it’s been my go-to for casual backyard gatherings and quick weeknight dinners alike. This recipe is quick, easy, and packed with authentic Mediterranean flavor, making it a perfect addition to your meal rotation.

Get ready to fire up your grill and bring a taste of Greece right to your table.

Why You'll Love This Lamb Souvlaki

Get ready to discover your new favorite way to enjoy lamb. This lamb souvlaki isn't just delicious – it's packed with qualities you'll love.

First, it's incredibly easy to prepare. With just a handful of everyday ingredients and a little marinating time, you’ll have a meal that feels gourmet but is shockingly simple to pull together. Perfect for both beginners and seasoned cooks.

It’s a fast option for busy nights. After marinating, the lamb only needs about 10 minutes on the grill, making it one of the quickest ways to serve up a crowd-pleasing dish when you're short on time.

This recipe is also wonderfully budget-friendly. By using boneless lamb shoulder or leg, you can create an impressive dish without breaking the bank — and a little lamb goes a long way when skewered.

Lastly, it’s incredibly versatile. Serve it with warm pita, a crisp Greek salad, or even over a bed of fluffy rice. The possibilities are endless, and you can easily customize the sides based on what you have on hand.

Once you try it, you'll want to keep this recipe handy for every occasion.

Ingredients Notes

The beauty of this lamb souvlaki lies in its simple, fresh ingredients that come together to create unforgettable flavor.

The star of the show is boneless lamb shoulder or leg. Shoulder tends to be slightly fattier, which keeps the meat tender and juicy on the grill. If you prefer a leaner bite, lamb leg works just as well but be sure not to overcook it to avoid dryness.

Next, fresh lemon juice brings brightness and helps tenderize the lamb. Bottled lemon juice won’t deliver the same punchy freshness, so squeeze your own if you can.

Garlic is absolutely essential. Freshly minced garlic infuses the lamb with deep, savory notes that are critical for that traditional souvlaki flavor.

For herbs, dried oregano is the classic choice. It adds that unmistakable Greek flair, but you can also toss in a little fresh oregano if you have it growing in your garden.

You’ll also want good quality olive oil for the marinade. It helps carry all the flavors deep into the lamb and promotes a beautiful char on the grill. No special equipment is needed beyond a few metal or soaked wooden skewers and a good grill or grill pan.

How To Make This Lamb Souvlaki

Making lamb souvlaki at home is a lot easier than you might think. Let me walk you through the simple process to ensure perfect results every time.

Start by cutting your lamb into uniform, bite-sized pieces. This ensures they cook evenly on the grill. Aim for pieces about 1½ inches across, trimming any overly fatty sections as you go.

In a large bowl, whisk together your marinade ingredients: olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the lamb pieces and toss them well to ensure every piece is fully coated. Cover the bowl and refrigerate for at least two hours, or overnight if you have time for maximum flavor.

When you’re ready to cook, preheat your grill or grill pan to medium-high heat. Thread the marinated lamb pieces onto skewers, leaving a little space between each piece to allow for even cooking.

Place the skewers on the hot grill and cook for about 8-10 minutes, turning every few minutes to achieve a beautiful char on all sides. The lamb should be nicely browned on the outside but still juicy and tender inside.

Once cooked, remove the skewers from the grill and let the lamb rest for a few minutes. This step locks in the juices, ensuring every bite is mouthwateringly good.

All in all, you can have this gorgeous dish ready and on the table in under 30 minutes (plus marinating time), making it perfect for both weeknight dinners and weekend feasts.

Storage Options

If you happen to have leftovers, lamb souvlaki stores beautifully. Place any extra meat in an airtight container and refrigerate for up to three days. The flavors actually deepen after sitting overnight.

You can also freeze the cooked lamb for up to two months. Wrap the skewers tightly in foil and place them in a freezer-safe bag. Thaw them in the refrigerator overnight before reheating.

To reheat, simply warm the lamb in a skillet over medium heat or pop it into a preheated 350°F oven until heated through. Avoid microwaving if you can — it tends to make the lamb rubbery.

Variations and Substitutions

One of the best things about this lamb souvlaki recipe is how easily it can be adapted to suit your preferences or pantry.

If lamb isn't your favorite, you can substitute chicken thighs or even beef sirloin. Just adjust the grilling time slightly depending on the cut of meat.

Want to add more veggies? You can thread chunks of red onion, bell peppers, or zucchini between the pieces of lamb on the skewers for a full meal on a stick.

For a spicier twist, add a sprinkle of crushed red pepper flakes to the marinade. It'll give your souvlaki a delightful kick without overwhelming the traditional flavors.

If you're avoiding oil, you can reduce the amount of olive oil slightly or replace part of it with Greek yogurt for a different take that still helps tenderize the meat.

Feeling extra traditional? Serve your souvlaki with a side of tzatziki sauce and warm pita bread for an authentic Greek experience that's sure to wow everyone at your table.

Don’t be afraid to experiment — part of the magic of cooking is making a dish your own!

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