Looking for an easy recipe to grill this summer? Try making these delicious lamb skewers and transport your taste buds to Greece!
Last summer, I spent four incredible weeks in Greece—one week in Athens and three weeks island-hopping. While the trip was meant to be a vacation, I had an ulterior motive: exploring Greece’s incredible food scene. Thankfully, my partner was just as excited about this plan. We indulged in everything from moussaka on Paros to late-night spanakopita on the lively streets of Athens.
The trip’s highlight came during our stay in the mountainous village of Vytina, where we lodged at a charming farm run by a mother-daughter team. Our first dinner there was absolutely transformative! Fresh homemade pita, rich red wine, herby tabbouleh, tangy feta, and the star of the show—spit-roasted lamb souvlaki skewers. Rita, one of the owners, marinated the lamb with olive oil, sea salt, black pepper, lemon zest, and oregano, then grilled it on a massive spit until perfectly golden and succulent. Those souvlaki skewers became the culinary memory of our entire trip.
I’ve been craving them ever since. So when I found this lamb souvlaki recipe, I immediately planned a dinner party. I fired up the backyard grill, invited a crowd of friends over, and made about 100 souvlaki skewers that disappeared in minutes! It was surprisingly simple to execute. The marinade makes the lamb so tender and juicy. Plus, it infuses the meat with citrusy, earthy, savory, and tangy notes that create an incredibly complex flavor profile. I let the lamb marinate overnight—and I suggest you do, too!
Where did souvlaki originate?
Just like a lot of tasty dishes, souvlaki originates from Greece and has been around for centuries! The word souvlaki in Greek essentially means “the spit” or “the skewer.” Ancient Greeks would skewer chunks of lamb, beef, chicken, or horse and grill them over an open flame. Isaac Meraklidis, a Greek-Armenian refugee, played a key role in popularizing modern souvlaki in Athens after opening his restaurant “Aigyptiakon” in Nikaia in 1924. Many credit him with introducing souvlaki served in pita bread, a style that soon spread throughout the city. The arrival of refugees from Asia Minor during this period brought new culinary influences to Greece, helping transform souvlaki into the staple street food that Greeks enjoy today.
How do I store leftovers?
Remove the skewers and store leftover lamb souvlaki in an airtight container in the fridge for up to 4 days. You can also freeze leftovers for up to 4 months. I recommend reheating leftovers covered in foil in a 350°F oven for 8-10 minutes. Remove the foil for the last 2 minutes to restore crispiness. Or sauté the lamb cubes in a skillet with olive oil for 3-4 minutes.
Serving suggestions
While this lamb souvlaki is absolutely divine served on its own, it tastes even better when it’s paired with an array of side dishes. I recommend this delicious Tabbouleh Recipe, this Avocado Salad, and these Garlic-Roasted Potatoes (Delicious And Crispy!). I made this recipe with Pita Bread and this delectable Tzatziki Recipe to make souvlaki wraps! I topped each wrap with a generous helping of this Tossed Salad for a bit of freshness and served a side of crispy Homemade French Fries.
Ingredients
- 5 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons fresh oregano chopped
- 3 garlic cloves minced
- 1/4 teaspoon ground fennel
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds boneless leg of lamb trimmed and cut into 1-inch cubes
- 8 wooden skewers soaked in water for 30 minutes
- Pita bread and preferred toppings for serving, optional
- Tzatziki for serving, optional
Instructions
- In a bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic, fennel, cumin, salt, and pepper.
- Add the lamb cubes and toss until they are evenly coated. Cover the bowl and refrigerate for at least 3 hours or overnight for better flavor.
- Remove the lamb from the refrigerator. Thread the lamb cubes onto the soaked wooden skewers.
- Preheat your grill to medium-high heat and lightly oil the grates. Place the lamb skewers on the grill and cook for about 8-10 minutes total, turning every few minutes to ensure even searing.
- Remove skewers from the grill once the lamb is cooked to your liking. Serve immediately with pita bread, your choice of toppings, and tzatziki if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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