Lamb Souvlaki – Taste the Greek Isles at Home!

Why You'll Love This Recipe

• Authentic Greek flavors that will transport you to the Mediterranean!
• The marinade works magic - tenderizes and infuses incredible flavor into the lamb.
• Perfect for grilling season or stovetop cooking year-round.
• Great for entertaining - everyone can build their own wraps!

Tools You'll Need

Ingredients

For the Lamb:

• 1.2 kg / 2.4 lb boneless lamb leg, fat trimmed, cut into 2.5cm/1" cubes
• 1 tsp cooking / kosher salt
• 1/2 tsp black pepper
• 1 tbsp extra virgin olive oil
• 8-12 skewers (wooden or bamboo)

For the Marinade:

• 5 garlic cloves, finely minced
• 5 tbsp lemon juice
• 2 tsp lemon zest
• 2 tsp dried oregano
• 3 fresh bay leaves, crushed (or 2 dried)
• 1/3 cup white wine vinegar
• 3 tbsp extra virgin olive oil
• 1 tsp cooking / kosher salt

To Serve:

• 4-6 pita bread, warmed or toasted
• 1 batch tzatziki or lemon yogurt sauce
• Greek salad (chopped small) or shredded lettuce and tomato slices
• Greek lemon rice (for plates instead of wraps)

Step-by-Step Instructions

1. Marinate lamb: Mix all marinade ingredients in a bowl. Add lamb and toss to coat thoroughly.
2. Marinate in refrigerator for 12-24 hours for maximum flavor.
3. Skewer: Remove meat from marinade and thread 3-4 pieces onto each skewer.
4. Sprinkle the meat with salt and pepper (this makes a big difference!).
5. Stovetop cooking: Heat 1 tbsp olive oil in large non-stick pan over high heat. Cook half the skewers for 3 minutes per side until nicely seared (60°C/140°F for medium rare).
6. Transfer to plate, cover loosely with foil, and cook remaining skewers.
7. BBQ cooking: Soak wooden skewers in water for 30 minutes first. Preheat BBQ to medium high.
8. Drizzle skewers with oil, season with salt and pepper, and grill for 3 minutes per side.
9. Serve: Pile souvlaki onto platter with warmed pita, tzatziki, Greek salad, and lemon rice if desired. Enjoy! 

Pro Tips

• Don't skip the marinating time! 12-24 hours makes all the difference for tender, flavorful lamb.
• Use lamb leg for the best balance of tenderness and flavor.
• Season the skewers right before cooking - it enhances the flavor better than seasoning in the marinade.

Recipe Variations

• Different Meats: This marinade works great with chicken or pork too.
• Vegetarian: Use large mushrooms or halloumi cheese cubes.
• Spicy Version: Add red pepper flakes or a pinch of cayenne to the marinade.

FAQs

Can I use a different cut of lamb?
Lamb leg works best for tenderness. Shoulder or shank are too tough for quick cooking.

How do I prevent wooden skewers from burning?
Soak them in water for at least 30 minutes before using, or use metal skewers.

Can I freeze the marinated lamb?
Yes! Freeze right in the marinade - it will marinate as it thaws.

So there you have it - the most incredible Lamb Souvlaki that will make you feel like you're dining in a Greek taverna! 

If you try this recipe, let me know in the comments how you served yours - in wraps or as plates!