Tender, juicy, and infused with Mediterranean flavor, Greek Lamb Souvlaki Skewers are a summer grilling essential. These savory skewers are made from chunks of lamb marinated in a zesty mixture of olive oil, lemon juice, garlic, and fragrant dried herbs. They're quick to prepare and even quicker to disappear once they hit the table. Perfect for backyard BBQs or a simple family dinner, this dish is as versatile as it is delicious.
This recipe is proof that you don't need complicated ingredients to create a bold, flavor-packed meal. The lamb is marinated for as little as 30 minutes (though longer is even better!) then grilled until charred on the outside and tender inside. Top them with tzatziki and serve with warm pita, pilaf, or a crisp Greek salad. It's an effortless, crowd-pleasing dinner that tastes like a trip to the Mediterranean. Try it once and you will be adding this to your regular summer dinner schedule.
Why You'll Love this Greek Lamb Souvlaki Skewers Recipe
- Big Mediterranean flavor. The marinade combines olive oil, citrus, garlic, and herbs to deliver a fresh, bright, and savory flavor that pairs perfectly with grilled lamb. Each bite is bold and delicious.
- Fast and simple. The marinade comes together in minutes with just a few pantry staples. No special equipment needed, just skewers and a grill or grill pan, which means clean up is minimal.
- Perfect for entertaining. These skewers look impressive but are incredibly easy to make, making them ideal for cookouts, parties, or a casual weeknight meal. A quick and easy go to!
- Versatile and customizable. Serve with your favorite sides like rice, salads, or dips. You can even swap in other proteins like chicken or pork. It works with whatever's on hand.
- Naturally low-carb. This recipe is naturally low in carbs and gluten-free, making it a great option for many diets.
Ingredient Notes
To make this delicious Greek Lamb Souvlaki Skewers, you will need the following ingredients (full measurements in recipe card below):
- lamb - boneless cuts or leg or shoulder work best. Trim off excess fat and cut into even 1.5-inch cubes. You can also use lamb sirloin.
- olive oil - helps tenderize the lamb and carries the flavors of the marinade. Avocado oil works as a substitute.
- lemon juice - adds bright acidity to balance the richness of the lamb. Use fresh lemon juice for best results.
- garlic - use freshly minced garlic for the most flavor. Garlic powder works but isn't as bold.
- Italian seasoning - convenient blend of herbs like oregano and thyme. You can also use dried oregano and a pinch of rosemary instead. To make your own homemade blend, combine ½ tablespoon each of dried oregano, dried parsley, dried basil, and dried thyme.
- cumin powder - adds subtle warmth and earthiness. Coriander or smoked paprika can be used for a different twist.
- salt and pepper - essential for seasoning the lamb thoroughly and bringing out all the flavors.
You will also need metal or wooden skewers like bamboo skewers (soak wooden ones for 30 minutes), a large mixing bowl, grilling tongs, and either an outdoor grill or stovetop indoor grill pan.
How to Make the Best Greek Lamb Souvlaki Skewers
- Marinate the lamb. Add cubed lamb into a zip-loc bag Add ¼ cup olive oil, lemon juice, minced garlic, Italian seasoning, cumin, salt and pepper. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.
- Skewer the lamb. Thread the lamb onto skewers, and lightly brush some olive oil.
- Grill the skewers. Preheat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with remaining olive oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the lamb skewers for 8-10 minutes on each side or until the internal temperature for the lamb reaches 155 F. For well done, cook 1-2 more minutes on each side or until the internal temperature reaches above 160 F.
Air Fryer Lamb Skewers
Cook (unskewered) at 375 F for 15 minutes, shaking the basket halfway. Once done, leave the basket in the air fryer for another 2 minutes as it will continue to cook with the residual heat.
Oven Baked Lamb Skewers
To cook these skewers in the oven instead, simply place the skewers on a baking tray and bake at 440 F for 15 minutes, rotating the skewers halfway.
Recipe Variations
- Add veggies. Skewer chunks of red onion, bell peppers, or zucchini along with the lamb for a full meal on a stick.
- Try different herbs. Swap Italian seasoning for dried Greek oregano, thyme, or rosemary to lean more into traditional flavors.
- Use chicken or pork. This marinade works wonderfully with chicken thighs or pork tenderloin too.
- Spice it up. Add red pepper flakes or a dash of cayenne for extra heat.
- Serve it bowl-style. Pair grilled lamb with rice or couscous, salad, and a drizzle of tzatziki for a Mediterranean grain bowl.
How to Serve
These Greek Souvlaki Lamb Skewers are delicious paired with some of my favorite Greek sides including:
- Rice Pilaf with Carrots or Greek Rice
- Greek Salad or Tabbouleh Salad
- Greek Lemon Roasted Baby Potatoes or Greek Fries
- Easy Tzatziki Sauce (Yogurt Cucumber Dip)
- Homemade Pita Bread
We also love to use these lamb skewers to make a Greek gyro wrap.
For more recipe ideas, see our 30 Best Greek Recipes.
Recipe Tips and Tricks
- Cut meat evenly. Evenly sized cubes ensure everything cooks at the same rate and results in juicy, consistent texture.
- Marinate the lamb. It is crucial to let the lamb marinate for at least 30 minutes to allow the flavours to infuse and for it to get juicier. The lemon juice in the marinade also helps to tenderize the lamb. I prefer letting it marinate overnight for best results, if you have the time.
- Use metal skewers. They're reusable and don't need soaking like wooden ones. If using wood, soak for 30 minutes to prevent burning.
- How to make the lamb even more tender. Turn off the heat and remove the the grill from heat a couple minutes earlier, when the internal temperature reaches 150 F (5 degrees lower than the desired level). Let it rest for a few minutes in the pan as the residual heat will continue to cook the skewers. Resting after cooking helps the juices redistribute into the meat. Once the internal temperature reaches 155 F, remove from the pan and serve.
- Don't overcook. Lamb can become tough if overcooked. Aim for medium doneness and let rest before serving.
- Use a digital thermometer. A digital meat thermometer is very useful when grilling meat skewers for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
- Double up the recipe. This is a smaller batch recipe that makes 6 skewers. You can easily double or triple the recipe to feed a crowd. You can also just double up the marinade for extra flavor and brush it on while grilling.
Storing and Freezing Instructions
How to Store
Unthread the lamb souvlaki and store it in an airtight container for up to 3 days in the refrigerator.
How to Reheat
Reheat gently in a skillet over medium heat or in the oven at 325°F until warmed through. Avoid microwaving, which can dry out the lamb.
How to Freeze
Freeze uncooked marinated lamb in a freezer bag for up to 2 months. Thaw overnight in the fridge and grill as directed.
FAQ
Can I use wooden skewers?
Yes! Just soak them in water for 30 minutes before grilling to prevent burning. Metal skewers are more durable and reusable, making them more eco-friendly and ideal for regular use.
Boneless lamb leg or shoulder works best. They have the right balance of tenderness and fat for flavorful grilling. Sirloin is another great option, especially if you prefer a leaner cut with a quicker cooking time.
While grilling brings out the best flavor, you can also cook the skewers in a grill pan on the stovetop or broil them in the oven. These methods also help achieve that delicious charred exterior when grilling outdoors isn't an option.
More Grilled Skewer Recipes
- Easy Summer Grilling Recipes
- Greek Chicken Souvlaki Skewers
- Spicy Cumin Lamb Skewers
- Balsamic Chicken Kabobs
- Teriyaki Chicken Skewers with Pineapple
- Chicken Satay Skewers with Peanut Sauce
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Recipe
Greek Lamb Souvlaki Skewers
- Total Time: 1 hour
- Yield: 6 skewers
- Diet: Gluten Free
Description
Tender, juicy, and infused with Mediterranean flavor, Greek Lamb Souvlaki Skewers are a summer grilling essential. These savory skewers are made from chunks of lamb marinated in a zesty mixture of olive oil, lemon juice, garlic, and fragrant dried herbs. They're quick to prepare and even quicker to disappear once they hit the table. Perfect for backyard BBQs or a simple family dinner, this dish is as versatile as it is delicious.
Ingredients
- 1 pound lamb leg or shoulder, cut into 1.5-inch cubes
- ⅓ cup olive oil, divided
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons garlic, minced
- 2 tablespoons Italian seasoning
- 1 tablespoon cumin powder
- 2 teaspoons salt (or to taste)
- 1 tablespoon ground black pepper
Instructions
- Marinate the lamb. Add cubed lamb into a zip-loc bag, and add ¼ cup olive oil, lemon juice, minced garlic, Italian seasoning, cumin, salt and pepper. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.
- Skewer the lamb. Thread the lamb onto skewers, and lightly brush some olive oil.
- Grill the skewers. Preheat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with remaining olive oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the lamb skewers for 8-10 minutes on each side or until the internal temperature for the lamb reaches 155 F. For well done, cook 1-2 more minutes on each side or until the internal temperature reaches above 160 F.
Notes
How to make the lamb even more tender: Turn off the heat and remove the the grill from heat a couple minutes earlier, when the internal temperature reaches 150 F (5 degrees lower than the desired level). Let it rest for a few minutes in the pan as the residual heat will continue to cook the skewers. Resting after cooking helps the juices redistribute into the meat. Once the internal temperature reaches 155 F, remove from the pan and serve.
How to cook lamb skewers in the oven: If you prefer, you can cook these skewers in the oven instead. This way you can cook them all year round. Simply place the skewers on a baking tray and bake at 440 F for 15 minutes, rotating the skewers halfway.
How to cook lamb in the air fryer: Cook (unskewered) at 375 F for 15 minutes, shaking the basket halfway. Once done, leave the basket in the air fryer for another 2 minutes as it will continue to cook with residual heat.
How to store: Unthread the lamb souvlaki and store it in an airtight container for up to 3 days in the refrigerator.
How to reheat: Reheat gently in a skillet over medium heat or in the oven at 325°F until warmed through. Avoid microwaving, which can dry out the lamb.
How to freeze: Freeze uncooked marinated lamb in a freezer bag for up to 2 months. Thaw overnight in the fridge and grill as directed.
- Prep Time: 15 minutes
- Marinate Time: 30 minutes
- Cook Time: 16 minutes
- Category: Lamb
- Method: Grill
- Cuisine: Greek
Misty Ray says
These were delicious, and totally deserving of a five star rating!
Slayt says
Whilst the marinade is good, the salt content is way way waaay too much! I put in less than a tablespoon and it was still far too much.
Highly suggest anyone trying the recipe to add salt to taste, not to recipe.
Sam Hu | Ahead of Thyme says
So sorry the recipe didn't turn out for you. I have made some changes to the salt content and included a note to add it to taste. Thank you!