Lamb Souvlaki is a tantalizing Greek dish that transports you straight to the sun-drenched shores of the Mediterranean. Tender pieces of lamb are marinated in a fragrant blend of herbs and spices, then grilled to perfection, creating a smoky, charred exterior while keeping the meat juicy and flavorful on the inside. Each bite is a burst of savory richness, complemented by the bright, fresh flavors of lemon and herbs. Often served on skewers or in a warm pita with a drizzle of creamy tzatziki, Lamb Souvlaki is the perfect balance of bold and refreshing. Whether enjoyed as a street food favorite or as part of a larger spread, it’s a dish that celebrates the vibrant flavors of Greek cuisine, offering a satisfying and aromatic experience in every bite.
Lamb Souvlaki
Ingredients
- ⅓ cup olive oil
- 1½ tablespoons freshly squeezed lemon juice
- 1½ tablespoons red wine vinegar
- 1½ tablespoons chopped fresh oregano
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1½ pounds boneless leg of lamb, trimmed of all fat and cut into 1-inch cubes
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper. Add the cubed lamb and stir until the meat is evenly coated in the marinade. Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to fully infuse into the lamb. Marinating the lamb for an extended period helps tenderize the meat and enhances its flavor, ensuring a more delicious result when grilled.
- Preheat your outdoor grill to medium-high heat and lightly oil the grate to prevent the meat from sticking. This ensures the lamb cooks evenly while developing a nice char and smoky flavor. Oiling the grill grate also makes flipping the skewers easier and helps achieve that perfect grilled texture.
- Thread the marinated lamb onto skewers, reserving any leftover marinade for basting. Grill the skewers for 10 to 12 minutes, or until the lamb reaches your preferred level of doneness, turning them occasionally to ensure even cooking. While grilling, baste the lamb with the reserved marinade to keep it moist and add extra flavor, creating a delicious, caramelized coating on the meat.
