Description
These Greek Lamb Souvlaki Skewers are tender, juicy, and packed with authentic Mediterranean flavors. Tender cubes of lamb are marinated in a vibrant mixture of lemon, garlic, olive oil, oregano, thyme, and paprika, then grilled to perfection. Served with classic accompaniments like tzatziki, warm pita bread, and a fresh Greek salad, this dish makes for a delightful and hearty main course that’s perfect for any dinner occasion.
Ingredients
Meat and Marinade
- 1 ½ lbs boneless lamb leg or lamb shoulder, cut into 1-inch pieces
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Vegetables and Skewers
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- Wooden or metal skewers (if wooden, soaked for 30 minutes before use)
To Serve
- Lemon wedges
- Tzatziki sauce
- Warm pita bread
- Fresh Greek salad
Instructions
- Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Prepare Marinade: In a large bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, black pepper, and chopped fresh parsley to create a flavorful marinade.
- Marinate Lamb: Add the lamb cubes to the marinade and toss thoroughly to coat each piece evenly. Cover the bowl and refrigerate for a minimum of 1 hour and up to 4 hours to allow the flavors to infuse the meat.
- Assemble Skewers: Thread the marinated lamb pieces onto the prepared skewers, alternating them with chunks of red onion and red bell pepper to add sweetness and texture.
- Preheat Grill: Heat a grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
- Grill Skewers: Place the assembled skewers on the grill and cook for 3–4 minutes per side. Turn occasionally until the lamb is evenly browned and cooked to your preferred level of doneness.
- Rest Lamb: Remove the skewers from the grill and let the meat rest for 5 minutes, allowing the juices to redistribute for maximum juiciness.
- Serve: Garnish with additional fresh parsley and lemon wedges. Serve alongside tzatziki, warm pita bread, a fresh Greek salad, or roasted potatoes for a complete, delicious meal.
Notes
- Lamb leg is lean and tender, while lamb shoulder offers more fat and richer flavor.
- Cut lamb into evenly sized pieces to ensure uniform cooking.
- Marinate for 1–4 hours to impart flavor without compromising texture.
- Avoid overcrowding skewers to help lamb char nicely rather than steam.
- Use a meat thermometer to check doneness safely: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Store leftover lamb in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Dinner
- Method: Grilling
- Cuisine: Greek, Mediterranean
