Description
Juicy Greek lamb souvlaki skewers marinated in lemon, garlic, and herbs, then grilled to smoky perfection. Served with warm pita, tzatziki, and fresh vegetables for a vibrant Mediterranean meal.
Ingredients
1½ lbs boneless leg of lamb, trimmed and cut into 1½-inch cubes
3 tbsp extra virgin olive oil
Juice of 1 lemon
Zest of 1 lemon
4 cloves garlic, minced
1 tbsp dried oregano
1 tsp fresh rosemary, finely chopped
1 tsp salt
½ tsp freshly ground black pepper
Pinch of chili flakes (optional)
4 pita breads, warmed
1 cup tzatziki sauce
1 tomato, sliced
1 cucumber, sliced
½ red onion, thinly sliced
Instructions
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, rosemary, salt, black pepper, and chili flakes.
- Add the lamb cubes and toss well to coat evenly in the marinade.
- Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
- Preheat a grill or grill pan over medium-high heat.
- Thread the marinated lamb onto skewers.
- Grill for 8–10 minutes, turning occasionally, until browned and cooked to your preferred doneness.
- Remove from grill and let rest for 3–4 minutes.
- Serve with warm pita, tzatziki, tomato, cucumber, and red onion.
Notes
Marinate overnight for deeper flavor and more tender meat.
Substitute or add herbs like thyme or parsley for variation.
Omit chili flakes for a milder version or increase for extra heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet to maintain texture.
Serve wrapped in pita or over rice, potatoes, or salad for a full meal.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
