Marinated succulent lamb, juicy and beautifully charred – these Greek Lamb Souvlaki Kebabs are a taste of the Mediterranean. Master the art of grilling for an unforgettable meal bursting with authentic flavors!
Experience the Authentic Taste of Greek Lamb Souvlaki Kebabs
There’s nothing quite like the irresistible aroma of sizzling meat on the barbecue, especially when it’s marinated lamb souvlaki. These Greek Lamb Souvlaki Kebabs are a true culinary delight, featuring tender, succulent lamb infused with a vibrant blend of Mediterranean herbs, garlic, and lemon. Whether you’re firing up the BBQ for a family gathering, hosting a summer party, or simply craving a flavorful and easy-to-make dinner, this recipe promises to transport your taste buds straight to the sunny shores of Greece.
For those of us who cherish outdoor cooking, a well-equipped barbecue area becomes the heart of culinary adventures. From smoky ribs to charred vegetables, the grill offers a unique depth of flavor that’s hard to replicate indoors. And when it comes to Greek cuisine, the magic truly happens over open flames. This particular lamb souvlaki recipe has been a beloved staple in our household for years, a testament to its incredible taste and satisfying simplicity.
Why You’ll Love This Lamb Souvlaki Recipe
- Incredible Flavor Profile: The marinade is a perfect balance of savory, tangy, and aromatic notes, transforming humble lamb into a gourmet experience.
- Versatile Cooking Methods: While best on the BBQ, these kebabs cook beautifully on a griddle pan or under the broiler, making them a year-round favorite.
- Perfect for Meal Prep: Marinate the lamb ahead of time, then simply grill when ready for a quick and impressive dinner.
- Crowd-Pleaser: Everyone loves a good kebab, and these Greek lamb souvlaki are consistently a hit with both adults and children.
- Naturally Gluten-Free: The lamb kebabs themselves are gluten-free, easily adaptable for various dietary needs by choosing appropriate accompaniments.
Here’s the lamb with the marinade ingredients just about to be mixed:
The Heart of Greek Flavor: Crafting the Perfect Marinade
The secret to truly exceptional Greek Lamb Souvlaki lies in its marinade. This isn’t just about adding flavor; it’s about tenderizing the meat and allowing the vibrant Greek essence to penetrate every bite. Our marinade combines classic ingredients that are both simple and incredibly effective:
- Garlic: Freshly crushed garlic provides a pungent, aromatic base that is fundamental to Mediterranean cooking. Its sharp notes mellow beautifully during cooking, leaving a rich, savory undertone.
- Lemon Juice and Zest: This is a game-changer. The acidity from the lemon juice acts as a natural tenderizer, breaking down the lamb fibers and ensuring a melt-in-your-mouth texture. The zest, meanwhile, contributes a powerful burst of citrus aroma that elevates the entire dish. Don’t skip the zest – it holds essential oils that are packed with flavor!
- Dried Herbs (Dill and Oregano): These herbs are quintessential to Greek cuisine. Dill offers a fresh, slightly grassy note, while oregano brings earthy, peppery warmth. Together, they create an authentic Greek profile that is both comforting and exotic.
- Cinnamon and Black Pepper: A subtle pinch of cinnamon might surprise some, but it’s a traditional addition in many Greek savory dishes, adding a hint of warmth and complexity that perfectly complements the lamb. Freshly ground black pepper adds a gentle kick.
- Salt: Essential for seasoning and enhancing all the other flavors.
- Oil (Avocado, Sunflower, or Canola): A neutral oil helps to carry the flavors into the meat, prevents sticking during grilling, and contributes to that desirable char.
When you combine these ingredients with the lamb and let them sit for at least two hours (or ideally, overnight), a magical transformation occurs. The lemon juice begins its work, slightly changing the lamb’s color, indicating it’s becoming incredibly tender. This marinating step is non-negotiable for achieving the best possible texture and deepest flavor.
Choosing and Preparing Your Lamb
For souvlaki, lean lamb is ideal, cut into bite-sized chunks. Lamb leg or shoulder are excellent choices as they become wonderfully tender after marinating and cooking. Ensure the pieces are roughly uniform in size to promote even cooking. Before marinating, trim any excess fat, though a little fat is good for flavor and moisture.
Once marinated, the lamb is ready for skewering. Using metal skewers is often easier and more sustainable, but wooden skewers soaked in water for at least 30 minutes before use will prevent them from burning on the grill.
Cooking Your Souvlaki Kebabs: BBQ, Grill, or Griddle
While we wholeheartedly recommend cooking these lamb souvlaki kebabs on the barbecue for that unbeatable smoky char, they are incredibly versatile and can be cooked using various methods.
Souvlaki cooking on the barbecue:
Barbecue Method (Highly Recommended!)
- Prepare the BBQ: Light your charcoal barbecue and allow the coals to burn down until they are white and glowing, usually 20-30 minutes. This provides even heat without scorching. If using a gas grill, preheat to medium-high heat.
- Skewer the Lamb: Thread the marinated lamb chunks onto skewers. Brush any remaining marinade over the skewered lamb, then lightly brush with a neutral oil to enhance the char and prevent sticking.
- Grill to Perfection: Place the kebabs directly over the heat. Grill for approximately 10-12 minutes, turning frequently, until the lamb is beautifully browned and charred on all sides, and cooked through. To check for doneness, cut into a piece of lamb – it should no longer be pink in the middle, and the juices should run clear.
Griddle Pan Method
If the weather isn’t cooperating, a hot griddle pan is an excellent alternative. You don’t even need to skewer the lamb for this method if you prefer. Heat a heavy-bottomed griddle pan over medium-high heat until very hot. Add the marinated lamb pieces (or skewers) in a single layer, ensuring not to overcrowd the pan. Cook for 8-10 minutes, turning regularly, until all sides are well-seared and the lamb is cooked to your liking.
Broiler/Grill Method (Oven)
For a hands-off approach, the broiler (grill in UK) works well. Preheat your broiler to high. Line a baking sheet with foil and place a wire rack on top. Arrange the skewered lamb on the rack. Broil for 4-6 minutes per side, turning occasionally, until the lamb is nicely browned and cooked through. Keep a close eye on it to prevent burning.
Serving Suggestions: A Complete Greek Feast
These Greek Lamb Souvlaki Kebabs are a meal in themselves, but they truly shine when paired with traditional Greek accompaniments. The fresh, tangy flavors of the sides perfectly complement the rich, savory lamb.
- Homemade Tzatziki: A creamy, cool cucumber and yogurt dip is absolutely essential. Its refreshing taste cuts through the richness of the lamb beautifully. We’ve included a simple recipe for tzatziki in the notes section below!
- Warm Pita Bread: Soft, warm pita bread is perfect for wrapping your souvlaki, along with a generous dollop of tzatziki and fresh salad.
- Greek Salad: A vibrant salad made with juicy tomatoes, crisp cucumbers, red onion, olives, and feta cheese, dressed with olive oil and oregano, adds freshness and texture.
- Greek Potato Hash: For a heartier side, our Greek potato hash is a fantastic option, adding a savory, comforting element to the meal.
- Grilled Vegetables: Skewered bell peppers, zucchini, and cherry tomatoes grilled alongside the lamb are a delicious and healthy addition.
And if you’re looking to round off your Mediterranean feast with something sweet, a quick and easy dessert like individual no-bake cheesecakes or a simple mug cake would be the perfect finish.
Frequently Asked Questions About Lamb Souvlaki
Can I make it gluten-free?
Absolutely! The lamb kebabs themselves are inherently gluten-free. To ensure your entire meal is gluten-free, simply serve the souvlaki with gluten-free pita bread or alongside a fresh salad and rice instead of traditional pita.
Can I prepare it ahead of time?
Yes, this recipe is perfect for advance preparation. The lamb requires a minimum of 2 hours marinating time to develop its full flavor and tenderness, but you can easily marinate it in the morning and cook it for dinner in the evening. For even deeper flavor, marinate the lamb overnight in the refrigerator.
Cooked kebabs can also be prepared ahead. Allow them to cool completely, then cover and refrigerate for up to 2-3 days. To reheat, place them in an oven preheated to 190°C/380°F, covered with foil, for about 15 minutes, or until piping hot throughout. Be aware that reheated lamb may be slightly tougher than freshly cooked.
Will it freeze?
Cooked lamb souvlaki kebabs freeze well. Once cooled, place them in an airtight, freezer-safe container or bag and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating as described above.
Can we see Chris in some more recipe videos?
Yes, definitely! My husband Chris has become quite the barbecue master and has promised to feature in more of our cooking videos. Stay tuned for more grilling adventures!
Other Delicious Lamb Recipes to Explore
If you love these Greek Lamb Souvlaki Kebabs, you might also enjoy exploring other fantastic lamb recipes. The versatility of lamb means there’s a dish for every occasion, from rich curries to fresh salads.
More Amazing Lamb Creations
Appetizers
Lamb Kofta Recipe
Salads
Crispy Lamb Salad
Asian
Korean Style Lamb Cutlets
Meat
Lamb Barbacoa
British Classic Recipes
Easy Shepherd’s Pie
Curries
Lamb Bhuna
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Greek Lamb Souvlaki Kebabs
10 minutes
12 minutes
2 hours
22 minutes
Ingredients
- 2 cloves garlic crushed
- 1 tsp table salt
- ½ tsp dried dill
- ½ tsp dried oregano
- pinch of cinnamon
- pinch of ground black pepper
- zest and juice of one lemon
- 500 g (1.1 lbs) lean lamb cut into bite-sized chunks
- 2 tbsp oil (avocado oil, or other neutral oils such as sunflower or canola)
Instructions
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Place the garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and mix thoroughly. Seal the bag (or cover the bowl) and leave to marinade for at least two hours in the refrigerator.2 cloves garlic, 1 tsp table salt, 1/2 tsp dried dill, 1/2 tsp dried oregano, pinch of cinnamon, pinch of ground black pepper, zest and juice of one lemon, 500 g (1.1 lbs) lean lamb
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After two hours, you’ll observe that the lamb has started to turn a paler color. This is a natural effect of the lemon juice, which actively tenderizes the meat.
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Light the barbecue and wait for the coals to turn white and ash over, which typically takes around 20-30 minutes, or preheat your griddle pan or oven broiler (grill) to high heat.
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Remove the lamb from the marinade and thread the pieces evenly onto 4 skewers. Brush any remaining marinade from the bag over the skewered lamb, then lightly brush the kebabs with the vegetable oil.2 tbsp oil
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Place the lamb kebabs on the hot barbecue (or griddle/under the broiler) and grill until they are dark brown, beautifully charred, and thoroughly cooked. To ensure they are done, cut into one piece of lamb and check that it’s no longer pink in the middle and that any juices run clear.
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Serve immediately with warm pita bread, homemade tzatziki (see recipe in note 1 below), and a fresh tomato, cucumber, and red onion salad. Alternatively, these kebabs pair wonderfully with our Greek potato hash.
Video
Notes
- Homemade Tzatziki Recipe: To make a simple and delicious tzatziki, finely grate half a large cucumber and squeeze out as much excess liquid as possible. Mix the drained cucumber with 240ml (1 cup) of Greek yogurt, 1 crushed clove of garlic, 1 tablespoon of olive oil, 1 tablespoon of white wine vinegar, and a pinch of salt and pepper. Stir well and chill before serving.
Gluten-Free Information:
The lamb kebabs are naturally gluten-free. For a completely gluten-free meal, serve with gluten-free pita bread or other gluten-free accompaniments.
Make Ahead Instructions:
This recipe requires marinating the lamb ahead of time. You can marinate the lamb in the morning for dinner, or even overnight for enhanced flavor. Cooked kebabs can be stored in the refrigerator for 2-3 days and reheated in a 190°C/380°F oven, covered with foil, for about 15 minutes. Note that reheated kebabs may be slightly less tender.
Freezing Instructions:
Cooked lamb souvlaki kebabs can be frozen. Allow them to cool, then cover and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as per the “Make Ahead” instructions.
Nutritional information provided is per kebab, NOT including Tzatziki or pita bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post was first published in September 2014 and has been updated in July 2018 with new photos, a recipe video, and additional tips to ensure you create the best Greek Lamb Souvlaki Kebabs possible.
Here’s a glimpse back at one of our original photos when the blog was just starting:
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.