Lamb Souvlaki Recipe

There’s something utterly intoxicating about the aroma of grilled lamb souvlaki sizzling over an open flame. With juicy, marinated lamb cubes, a hint of lemon and oregano, and that irresistible char, it’s the kind of dish that transports you straight to a sun-drenched Greek island.

I first made this dish after a trip to Athens, where street vendors handed out skewers wrapped in parchment with warm pita and a dollop of tzatziki. Ever since, it’s become a staple in our home—easy enough for weeknights, but special enough for company.

Whether you’re hosting a summer BBQ or just craving something fresh and flavorful, this Lamb Souvlaki checks all the boxes. Let’s dive into why you’re going to fall in love with it.

Why You'll Love This Lamb Souvlaki

Get ready to discover your new favorite grilled dinner. This Lamb Souvlaki is everything you want in a meal: vibrant, savory, and totally customizable.

First of all, it’s incredibly simple to prepare. The marinade does most of the work—just mix, toss, and let it rest. When it’s time to cook, the lamb grills in just minutes, making this perfect for quick dinners or last-minute guests.

It’s also a budget-friendly way to enjoy lamb, especially when using shoulder or leg cuts. A little goes a long way, especially when paired with pita, veggies, and dips.

If you're into meal prepping, this recipe is a winner. Marinate a big batch ahead of time, and you’ve got flavorful protein ready to go all week long for wraps, salads, or grain bowls.

And let’s not forget how crowd-pleasing and versatile it is. Serve it up with tzatziki, hummus, tabbouleh, or roasted potatoes—the possibilities are endless.

With all that going for it, let’s break down what you’ll need to bring this deliciousness to life.

Ingredients Notes

What makes lamb souvlaki so special is the perfect marriage of bold Mediterranean flavors and high-quality ingredients. Here's what goes into this unforgettable dish.

The star, of course, is the lamb. I recommend using boneless leg of lamb or shoulder, cut into 1.5-inch cubes. These cuts offer a great balance of tenderness and fat, which helps the meat stay juicy and flavorful on the grill.

For the marinade, you’ll need a mix of olive oil, lemon juice, garlic, and dried oregano. These ingredients infuse the lamb with zesty, herbaceous flavor. Letting it marinate for at least 2 hours (or ideally overnight) makes all the difference.

Red wine vinegar adds a bright acidity that cuts through the richness of the lamb. It’s a classic touch in Greek cooking and helps tenderize the meat beautifully.

Don’t skip the onion, either. Sliced and tossed into the marinade, it softens and sweetens while adding a subtle bite that complements the lamb.

For cooking, you’ll need metal or soaked wooden skewers, and either an outdoor grill or stovetop grill pan. A pair of tongs and a meat thermometer (for perfectly cooked lamb) also come in handy.

How To Make This Lamb Souvlaki

Making Lamb Souvlaki is as easy as it is rewarding. With just a few simple steps, you’ll be on your way to grilled perfection.

Start by preparing your marinade. In a large bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Give it a quick taste—it should be bright and savory, with just the right balance of acidity and herbs.

Cut your lamb into even, bite-sized cubes. Toss the lamb into the marinade, along with a handful of thinly sliced red onion. Mix everything well so each piece of meat is fully coated. Cover and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor.

When you're ready to cook, thread the lamb pieces onto your skewers, making sure not to crowd them too closely. You want each side of the meat to get that gorgeous grill sear.

Preheat your grill or grill pan over medium-high heat. Brush the grates lightly with oil to prevent sticking. Grill the skewers for about 2-3 minutes per side, rotating to get even browning. The lamb should develop a deep golden crust while remaining juicy inside. A meat thermometer should read about 135°F for medium-rare, or 145°F for medium.

Once done, remove the skewers and let them rest for a few minutes. This step is key—it helps the juices redistribute and keeps your lamb tender.

From start to finish, this recipe takes about 30 minutes of active time, plus marinating. You’ll be amazed at how such a simple process yields so much flavor.

Storage Options

Got leftovers? Lucky you. Lamb Souvlaki stores and reheats beautifully, making it a great make-ahead option.

Store any leftover lamb in an airtight container in the fridge. It’ll keep well for up to 4 days, making it perfect for lunch wraps, rice bowls, or topping salads.

If you want to freeze it, place the grilled lamb (off the skewers) into a freezer-safe bag or container. It will stay fresh for up to 3 months. Let it thaw overnight in the fridge before reheating.

To reheat, warm the lamb in a skillet over medium heat with a splash of water or broth to keep it from drying out. You can also reheat it in the microwave in 30-second bursts, though stovetop yields better texture.

Variations and Substitutions

One of the best parts of lamb souvlaki is how adaptable it is to different tastes and diets. Whether you're switching up proteins or looking for a vegetarian twist, there's a version for everyone.

Not a fan of lamb? Try chicken thighs or beef sirloin. Both work beautifully with the same marinade and cook in roughly the same time.

For a vegetarian version, swap the lamb for portobello mushrooms or halloumi cheese. They soak up the marinade and get those beautiful grill marks just like the original.

Want a spicier version? Add a pinch of crushed red pepper flakes or a spoonful of harissa to the marinade for a subtle heat.

You can also tweak the marinade to your liking. Add fresh rosemary or thyme, or swap lemon for orange juice for a sweeter citrus profile.

Feel free to experiment and make this dish your own. Once you’ve mastered the basic method, the possibilities are endless—and always delicious.

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