Quick and easy, grilled Greek lamb souvlaki skewers are on the menu tonight. These lamb skewers are marinated in a simple marinade made with olive oil, lemon juice, garlic, cumin and dried herbs for that classic Mediterranean flavour. Marinate it for just 30 minutes and then throw it on the grill. Spread some tzatziki sauce on top and serve with a side of pilaf rice or pita bread. Try it once and you will be adding this to your regular summer dinner schedule.
What is in Lamb Souvlaki?
- lamb leg or shoulder - cut into 1 + ½ inch cubes.
- souvlaki marinade - made with a combination of olive oil, lemon juice, garlic, dried herbs, cumin, salt and pepper.
- tzatziki sauce - for spreading on the skewers.
You will also need skewers, tongs for grilling, and an indoor grill pan (if you are not using an outdoor grill).
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.
Tips for Making Tender Lamb Skewers
- 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.
- Italian seasoning substitute. I use Italian seasoning on almost all my marinade recipes because it’s so versatile and contains a great blend of dried herbs and spices, including oregano, parsley, basil and thyme. To use dried herbs instead, add ½ tablespoon each of dried oregano, dried parsley, dried basil, and dried thyme.
- 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.
- 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.
- How to cook lamb skewers in the oven. 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.
- How to cook lamb skewers 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 the residual heat.
- 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.
- How to store. Unthread the lamb souvlaki and store it in an airtight container for up to 3 days in the refrigerator.
How to Serve Greek Lamb Souvlaki
Serve these souvlaki lamb skewers with a plate of pilaf rice, Greek salad, Greek lemon potatoes, and lots of tzatziki yogurt cucumber sauce on top. You can make your own tzatziki in less than 5 minutes with some Greek yogurt, cucumber, dill, garlic, lemon juice, olive oil, and salt and pepper. I highly recommend making extra and dipping some homemade pitas into it. You can also use these lamb skewers to make a Greek gyro wrap.
More Grilled Skewer Recipes
- Easy Greek Chicken Souvlaki Skewers
- Spicy Cumin Lamb Skewers
- Souvlaki Beef Shish Kebabs
- Teriyaki Chicken Skewers with Pineapple
- Chicken Satay Skewers with Peanut Sauce
- Persian Saffron Chicken Kebabs (Joojeh Kabob)
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Recipe
Greek Lamb Souvlaki Skewers
- Total Time: 1 hour
- Yield: 6 skewers
- Diet: Gluten Free
Description
Quick and easy, grilled Greek lamb souvlaki skewers are marinated in a simple Mediterranean marinade for just 30 minutes. Serve with some tzatziki sauce.
Ingredients
- 1 lb. 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
Equipment used: skewers, tongs for grilling, an indoor grill pan, and a digital meat thermometer.
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.
Italian seasoning substitute. I use Italian seasoning on almost all my marinade recipes because it’s so versatile and contains a great blend of dried herbs and spices, including oregano, parsley, basil and thyme. To use dried herbs instead, add ½ tablespoon each of dried oregano, dried parsley, dried basil, and dried thyme.
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.
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.
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.
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.
How to store. Unthread the lamb souvlaki and store it in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes (+30 minutes to marinate)
- Cook Time: 16 minutes
- Category: Lamb
- Method: Grill
- Cuisine: Greek
Keywords: lamb souvlaki, lamb skewers, Greek lamb souvlaki, souvlaki lamb skewers, souvlaki marinade
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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!