Description
These Greek Lamb Souvlaki Skewers are tender, juicy, and bursting with classic Mediterranean flavors. Cubes of lamb are marinated in a mixture of lemon juice, garlic, olive oil, oregano, thyme, paprika, and herbs, then grilled to perfection with charred edges. Perfectly paired with tzatziki, warm pita bread, and a fresh Greek salad, this easy recipe makes an authentic and delicious Greek-inspired main course that’s sure to impress.
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 Extras
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- Lemon wedges, for serving
- Wooden or metal skewers
Instructions
- Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Make Marinade: In a large bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, black pepper, and chopped fresh parsley until well combined.
- Marinate Lamb: Add the lamb cubes to the marinade, tossing thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor infusion.
- Assemble Skewers: Thread the marinated lamb pieces onto the skewers, alternating with chunks of red onion and red bell pepper to ensure even cooking and added flavor.
- Preheat Grill: Heat a grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
- Grill Skewers: Cook the lamb skewers for about 3–4 minutes per side, turning occasionally, until the meat is nicely browned and reaches your desired level of doneness.
- Rest Meat: Remove the skewers from heat and let them rest for 5 minutes to allow juices to redistribute and create tender bites.
- Serve: Garnish with fresh parsley and serve with lemon wedges. Complement the dish with tzatziki sauce, warm pita bread, and a fresh Greek salad or roasted potatoes for a complete meal.
Notes
- Lamb leg is leaner and more tender, while lamb shoulder offers more fat and richer flavor.
- Cut lamb into uniform 1-inch pieces to ensure even cooking.
- Marinate between 1 and 4 hours to enhance flavor without compromising texture.
- Do not overcrowd skewers to allow lamb pieces to develop a good char and cook evenly.
- Use a meat thermometer to check for safe and preferred doneness (medium rare 145°F, medium 160°F).
- Store leftover cooked lamb in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Dinner
- Method: Grilling
- Cuisine: Greek, Mediterranean
