Take a flavorful journey to the Mediterranean with this mouthwatering Greek Lamb Souvlaki recipe—an iconic dish that blends the rustic charm of traditional Greek cooking with the bold flavor of marinated, grilled meat. Juicy lamb pieces infused with lemon, garlic, oregano, and olive oil come together on skewers to create a dish that’s perfect for summer barbecues, family dinners, or festive celebrations.
With its roots deeply tied to ancient Greece, souvlaki is more than just food—it’s an experience. It represents hospitality, heritage, and a deep love of simple yet vibrant ingredients. This recipe is crafted to bring that spirit to your home kitchen, whether you’re cooking indoors on a grill pan or outside over an open flame.
Let’s explore how to prepare this authentic Lamb Souvlaki step by step, complete with serving ideas, preparation tips, and flavorful side dish pairings.
What Is Souvlaki?
Souvlaki comes from the Greek word souvla, meaning skewer or spit. Traditionally, it refers to small pieces of meat (and sometimes vegetables) grilled on skewers, often served in pita bread with tzatziki sauce, or plated with potatoes and salad.
While chicken and pork are more commonly found in street vendors’ offerings, lamb souvlaki is considered a delicacy—offering a richer, deeper flavor and an irresistibly tender texture when properly marinated.
Why This Recipe Works
This Lamb Souvlaki recipe is simple but powerful. The magic lies in the marinade—a classic blend of Greek flavors that transforms basic lamb cuts into juicy, flavorful bites. Here’s why you’ll love it:
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Authentic flavor – Traditional Greek ingredients that honor the dish’s heritage
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Simple ingredients – No hard-to-find items; just quality basics
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Great for gatherings – Easy to prepare ahead and cook quickly when needed
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Flexible sides – Pairs beautifully with pita, potatoes, salads, and more
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Customizable doneness – Grill the lamb to your preferred level of tenderness
Ingredients (Serves 4)
To make the most flavorful lamb souvlaki, you’ll need the following:
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Olive Oil – ⅓ cup
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Lemon Juice (freshly squeezed) – 1½ tablespoons
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Red Wine Vinegar – 1½ tablespoons
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Fresh Oregano (chopped) – 1½ tablespoons
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Garlic (minced) – 2 cloves
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Salt – ½ teaspoon
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Ground Black Pepper – ¼ teaspoon
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Boneless Leg of Lamb – 1½ pounds, trimmed of all visible fat and cut into 1-inch cubes
Tip: Ask your butcher for lamb leg already trimmed and cubed for convenience. If unavailable, shoulder can be used but may require longer cooking.
Step-by-Step Instructions
1. Make the Marinade
In a mixing bowl, combine olive oil, lemon juice, red wine vinegar, chopped oregano, garlic, salt, and pepper. Whisk everything together until emulsified.
This marinade is quintessentially Greek—bright, acidic, and herbaceous, with garlic and oregano adding depth. The lemon and vinegar act as tenderizers, helping to break down the lamb’s fibers and infuse flavor.
2. Marinate the Lamb
Add the cubed lamb to the bowl with the marinade. Toss well to ensure all pieces are evenly coated. Cover the bowl tightly with plastic wrap or transfer to a resealable plastic bag.
Place in the refrigerator and allow the lamb to marinate for at least 3 hours, though overnight is ideal for maximum tenderness and flavor.
Pro Tip: The longer the lamb sits in the marinade, the more flavorful and tender it becomes. Try marinating in the evening for grilling the next day.
3. Prepare the Grill and Skewers
Before grilling, remove the lamb from the refrigerator and allow it to come to room temperature for about 20 minutes. This ensures even cooking.
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
4. Thread the Skewers
Thread 4 to 5 pieces of marinated lamb onto each skewer. Leave a small space between each piece to allow even heat distribution.
Set aside any leftover marinade to use for basting during cooking.
5. Grill the Lamb Souvlaki
Place the skewers on the preheated grill. Cook for 10 to 12 minutes, turning occasionally for even browning. Baste with the reserved marinade as the meat grills to enhance moisture and flavor.
Grill until the exterior is slightly charred and the internal temperature reaches at least 145°F (63°C) for medium-rare or up to 160°F (71°C) for medium-well.
Tip: Let the lamb rest for 5 minutes after removing from the grill to allow juices to redistribute.
6. Serve and Enjoy
Arrange the grilled skewers on a serving platter and garnish with fresh oregano or lemon wedges. Serve with warm pita bread, roasted garlic potatoes, a fresh Greek salad, and optional tzatziki sauce for dipping.
Suggested Side Dishes
For a complete Greek dining experience, pair your Lamb Souvlaki with these classic accompaniments:
1. Rosemary Garlic Roasted Potatoes
Cut potatoes into wedges, toss with olive oil, rosemary, garlic, salt, and pepper, then roast until crispy and golden.
2. Greek Salad
Combine chopped cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese. Dress with olive oil, lemon juice, and oregano.
3. Warm Pita Bread
Lightly toast or grill pita to serve alongside souvlaki. Perfect for wrapping around the meat or scooping up sauces.
4. Tzatziki Sauce
A creamy blend of yogurt, cucumber, garlic, dill, and lemon juice—refreshing and ideal as a dip or spread.
Nutritional Breakdown (Per Serving)
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Calories: 346
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Total Fat: 29g
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Saturated Fat: 8g
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Cholesterol: 65mg
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Sodium: 343mg
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Carbohydrates: 1g
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Dietary Fiber: 0g
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Sugars: 0g
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Protein: 19g
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Vitamin C: 2mg
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Calcium: 19mg
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Iron: 2mg
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Potassium: 253mg
Tips for Success
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Use fresh oregano whenever possible—it’s more fragrant and flavorful than dried.
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Don’t skip the marinade time; it’s key to unlocking maximum tenderness.
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Keep your grill hot to get that beautiful sear on the outside while keeping the inside juicy.
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Let it rest after grilling. This crucial step helps preserve juices inside the meat.
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Want to add veggies? Thread chunks of red onion, bell pepper, or zucchini alongside the lamb for a complete skewer.
Storage and Reheating
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Refrigerate leftovers in an airtight container for up to 3 days.
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Reheat gently in the oven at 300°F or in a skillet over medium heat with a splash of olive oil.
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Freeze marinated lamb before cooking for up to 3 months. Thaw overnight in the fridge and grill as usual.
Frequently Asked Questions (FAQ)
Can I use another cut of lamb?
Yes! Shoulder or sirloin works well if trimmed of excess fat. Just be sure the cubes are uniform for even cooking.
Can I cook lamb souvlaki in the oven?
Absolutely. Preheat your oven to 425°F (220°C), place the skewers on a baking sheet, and roast for 15–18 minutes, flipping halfway through.
Is lamb souvlaki spicy?
Not inherently—it’s flavorful but not hot. You can add chili flakes to the marinade if you want heat.
What can I substitute for lamb?
Beef, chicken, or pork are excellent alternatives that work well with the same marinade.
Final Thoughts
Grilled lamb souvlaki is a dish that transcends seasons and occasions. Whether you’re hosting a summer cookout or preparing a cozy family dinner, this Greek favorite delivers restaurant-quality flavor with straightforward steps and everyday ingredients.
The blend of citrus, herbs, and garlic gives the lamb its signature Mediterranean profile—making each bite tender, juicy, and unforgettable. Paired with vibrant sides and fresh pita, it becomes a meal worthy of celebration.
Have you tried this Lamb Souvlaki recipe?
Share your photos with us on Instagram @AlissaRecipes and tag your creations with #SouvlakiAtHome. We’d love to see your take on this Greek classic!