Description
These Greek Lamb Souvlaki Skewers are tender, juicy, and infused with classic Mediterranean flavors. Marinated in lemon, garlic, olive oil, oregano, and herbs, the lamb cubes are grilled to perfection with a beautiful char. Paired with tzatziki, warm pita, and fresh Greek salad, this dish offers a delicious and authentic taste of Greece that’s perfect for any summer meal or gathering.
Ingredients
Lamb and Marinade
- 1 ½ lbs boneless lamb leg or lamb shoulder, cut into 1-inch pieces
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Vegetables and Serving
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- Lemon wedges, for serving
- Wooden or metal skewers
Instructions
- Prepare the skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Make the marinade: In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, thyme, paprika, salt, black pepper, and chopped parsley to create a flavorful marinade.
- Marinate the lamb: Add the lamb pieces to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, allowing the flavors to penetrate the meat.
- Assemble the skewers: Thread the marinated lamb pieces onto the skewers, alternating with chunks of red onion and red bell pepper to add flavor and color.
- Preheat the grill: Heat a grill or grill pan to medium-high and lightly oil the grates to prevent sticking.
- Grill the skewers: Place the skewers on the grill and cook for about 3–4 minutes per side, turning occasionally, until the lamb is nicely browned and cooked to your preferred level of doneness.
- Rest the meat: Remove the skewers from the grill and allow the lamb to rest for 5 minutes to retain its juices and enhance flavor.
- Serve: Garnish the skewers with fresh parsley and serve immediately with lemon wedges, tzatziki, warm pita bread, and a fresh Greek salad or roasted potatoes for a complete meal.
Notes
- Lamb leg is lean and tender, while lamb shoulder provides more fat and richer flavor.
- Cut lamb into evenly sized pieces to ensure uniform cooking.
- Marinate the lamb for 1 to 4 hours to develop deep flavor without compromising texture.
- Do not overcrowd the skewers to allow proper charring and even cooking.
- Use a meat thermometer for safety; medium-rare lamb temperature is about 135°F (57°C), medium about 140-145°F (60-63°C).
- Leftover lamb skewers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Dinner
- Method: Grilling
- Cuisine: Greek, Mediterranean
