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Sizzling Greek Lamb Skewers You’ll Want to Make Tonight
There’s something magical about the smell of lamb sizzling over an open flame. Souvlaki, one of Greece’s most beloved dishes, captures that magic with tender marinated meat grilled on skewers until smoky and golden. It’s quick to prepare, bursting with flavor, and versatile enough to suit any lifestyle — from the classic pita wrap to keto plates or even carnivore-style with just cheese on the side. This recipe brings the flavors of a Greek taverna right to your kitchen, no plane ticket required.
Lamb Souvlaki
Sizzling Greek Lamb Skewers You’ll Want to Make Tonight
Equipment
- Skewers (wood)
- Skewers (metal)
- frying pan
Ingredients
- 900 g boneless leg of lamb cut into 1-inch cubes (2.5cm)
- 3 tbsp olive oil
- 1 lemon juiced
- 3 garlic cloves
- ½ tsp salt
- 2 tsp oregano
- 1 tsp thyme
- 1 tsp salt
- some black pepper optional
- 1 tsp ground cumin optional
- 1 tsp paprika optional
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, salt, herbs and spices.
- Add the lamb cubes and mix until well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- If using wooden skewers, soak them in water for 30 minutes. Thread lamb cubes onto skewers.
- Preheat pan to medium-high heat, or use a grill. Cook skewers for 8–10 minutes, turning occasionally, until browned and cooked to desired doneness.
- Serve the skewers hot with tzatziki or side dishes of your choice.
Notes
For a fully carnivore option, enjoy the lamb on its own or pair with grilled halloumi or feta cheese.
