Lamb Souvlaki Recipe

There's something unmistakably enticing about the smoky aroma of grilled lamb wafting through the backyard on a warm evening. Juicy, flavorful, and kissed with char, lamb souvlaki is a dish that turns an ordinary dinner into something you’ll be talking about for days.

this Recipe

My love affair with lamb souvlaki began after a trip to a tiny taverna on the Greek island of Naxos. That first bite—tender meat wrapped in warm pita, dripping with tangy tzatziki—was enough to make this a regular on our summer grilling rotation. It's surprisingly simple to make, deeply satisfying, and perfect for feeding a hungry crowd or just your weeknight dinner crew.

Keep reading to see why this is one lamb recipe you’ll want to memorize.

Why You'll Love This Lamb Souvlaki

Get ready to add a new staple to your Mediterranean-inspired menu. This lamb souvlaki recipe brings together bold flavors, simple prep, and that unmistakable grilled goodness that just tastes like summer.

First off, it’s easier than you think. With just a few pantry staples—think olive oil, lemon juice, garlic, and oregano—you can transform chunks of lamb into something truly special. The marinade does most of the work, making it great for make-ahead planning.

It’s a crowd-pleaser, even for folks who don’t typically eat lamb. The lemony, herb-forward marinade mellows out any gaminess, and the grilling brings out the best in every bite. Serve it wrapped in pita with toppings or over a salad for a lighter option.

This recipe is also super customizable. You can swap in other proteins like chicken or pork, or make it veggie-friendly with grilled halloumi or mushrooms. Plus, it pairs perfectly with so many sides—rice pilaf, hummus, or a fresh Greek salad.

The leftovers? Just as good (if not better) the next day. Whether you’re prepping for a weeknight meal or hosting a backyard dinner, this lamb souvlaki fits right in.

Let’s take a closer look at the key players that make this dish sing.

Ingredients Notes

What makes lamb souvlaki unforgettable is the way a handful of humble ingredients come together to create something bigger than the sum of its parts. Let’s explore the stars of this recipe and what to keep in mind when selecting them.

Lamb is the hero here, and choosing the right cut makes a world of difference. I recommend boneless leg of lamb, trimmed and cut into bite-sized chunks. It’s tender, full of flavor, and holds up beautifully on the grill. Shoulder can also work well if you’re after a slightly fattier result.

Olive oil forms the base of the marinade and helps carry all the bold Mediterranean flavors into the meat. Use a good-quality extra virgin olive oil for best results—it’s worth the splurge here.

Lemon juice adds brightness and helps tenderize the lamb as it marinates. Freshly squeezed is key. The acidity balances the richness of the meat and cuts through with a refreshing zing.

Garlic and oregano are the classic flavor builders in Greek souvlaki. Use fresh garlic cloves, finely minced or crushed, and dried oregano for its earthy punch. Together, they create that familiar, comforting profile you expect from a traditional souvlaki.

You won’t need much in terms of equipment—just some skewers (metal or soaked wooden ones), a large bowl or zip-top bag for marinating, and a hot grill. That’s it. Minimal tools, maximum flavor.

How To Make This Lamb Souvlaki

Making lamb souvlaki is more about timing and technique than complexity. The marinade does the heavy lifting, and once you’ve got everything skewered, it’s just a few minutes on the grill to perfection.

Start by preparing the lamb. Trim any excess fat and cut the meat into roughly 1.5-inch chunks. Try to keep the pieces uniform so they cook evenly. Place the lamb in a large bowl or resealable bag.

In a separate bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Pour this marinade over the lamb and mix well to ensure all pieces are coated. Cover or seal, and refrigerate for at least 2 hours—overnight is even better for deeper flavor.

Once the meat has marinated, remove it from the fridge and let it come to room temperature while you preheat the grill. Thread the lamb onto skewers, leaving a bit of space between each chunk for even cooking.

Grill the skewers over medium-high heat for 8 to 10 minutes, turning every couple of minutes to get a nice sear on all sides. You’re aiming for juicy, slightly pink centers with a well-charred exterior. Don’t overcook—lamb can go from perfect to dry in a flash.

After grilling, let the skewers rest for 5 minutes. This helps the juices redistribute and keeps each bite tender and moist. Serve immediately with warm pita, tzatziki, sliced red onions, and chopped tomatoes for a full Greek experience.

From prep to plate, you’re looking at just over 30 minutes of active work—and the reward is more than worth it.

Storage Options

Lamb souvlaki keeps surprisingly well, which makes it great for meal prep or next-day lunches. Store any leftover meat in an airtight container in the refrigerator for up to 3 days.

If you’re prepping ahead, you can marinate the lamb up to 24 hours in advance. Just keep it refrigerated and don’t add lemon juice until closer to cooking, as too much acidity for too long can affect the meat’s texture.

Cooked lamb can also be frozen. Let it cool completely before transferring to freezer-safe bags or containers. It will keep for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently.

For reheating, a quick pass under the broiler or a few minutes in a hot skillet will revive the texture and flavor. Microwaving works too, though it can make the meat a bit chewy—add a splash of water and cover to help prevent drying out.

Variations and Substitutions

Lamb souvlaki is endlessly flexible, which is part of its charm. Here are a few fun ways to make it your own.

Don’t have lamb? You can easily substitute chicken thighs or pork shoulder—just adjust cooking times accordingly. Chicken will cook faster, while pork benefits from slightly longer grilling to render its fat.

Want a vegetarian option? Try cubed halloumi cheese or portobello mushrooms marinated in the same mixture. They hold up well on skewers and deliver satisfying flavor with a smoky twist.

If you’re avoiding garlic, try using shallots or a touch of smoked paprika for a different depth of flavor. It won’t be traditional, but it’ll still be delicious.

For a low-carb twist, serve the lamb over a bed of cauliflower rice or in a bowl with grilled veggies and a dollop of tzatziki. It’s fresh, filling, and keto-friendly.

Feeling adventurous? Swap out the oregano for fresh rosemary and add a splash of red wine to the marinade for a more rustic, earthy profile. It gives the souvlaki a deeper, richer flavor.

This recipe is truly just a starting point—so don’t be afraid to tweak, taste, and make it your own.

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