Greek Lamb Souvlaki: Tender 4-Hour Marinade

Greek Style Lamb Souvlaki has a way of transporting me straight to a sunny Greek island, even when I’m just in my backyard. I remember my first taste of truly authentic lamb souvlaki from a small taverna in Crete; the tender, marinated lamb practically melted in my mouth, smoky from the grill and bursting with lemon and oregano. It was so incredibly flavorful! This recipe is my attempt to capture that magic, making a truly authentic lamb souvlaki recipe that’s simple enough for a weeknight but special enough for guests. Imagine the aroma of grilled lamb, the sizzle on the grill, and the bright, zesty flavors – it’s pure Mediterranean bliss. Let’s get cooking!

Why You’ll Love This Greek Style Lamb Souvlaki

This isn’t just another grilled meat recipe; it’s a ticket to a Mediterranean feast right in your own home. Here’s why you’ll be making this dish again and again:

• Incredible Flavor: The combination of lemon, garlic, oregano, and cumin creates a marinade that infuses the lamb with authentic Greek taste.
• Perfectly Tender Lamb: My homemade Greek lamb skewers use a simple technique that ensures the lamb stays juicy and tender, never dry.
• Quick & Easy Prep: Despite the amazing flavor, this is an easy Greek lamb souvlaki recipe that comes together surprisingly fast.
• Grill Master Approved: It’s designed for the grill, giving you that irresistible smoky char and perfectly cooked meat.
• Versatile Serving: Delicious served in warm pita bread with tzatziki, or simply with a fresh Greek salad.
• Impress Your Guests: This dish is always a crowd-pleaser, bringing vibrant Mediterranean vibes to any gathering.

Ingredients for Authentic Lamb Souvlaki

Gathering these simple ingredients is the first step to creating the best lamb souvlaki marinade and truly delicious Greek lamb skewers. Each component plays a role in that signature Mediterranean flavor.

• 2 lbs lamb shoulder or leg, cut into 1.5-inch cubes – Shoulder is my favorite for its tender texture and fat content, which keeps it juicy.
• 4 cloves garlic, minced – Fresh garlic is key for that pungent kick.
• 1/4 cup olive oil – A good quality extra virgin olive oil forms the base of our marinade.
• Juice of 1 large lemon – Fresh lemon juice adds brightness and tenderizes the lamb.
• 1 tbsp red wine vinegar – A little acidity helps balance the richness.
• 1 tbsp dried oregano – This herb is essential for that classic Greek flavor.
• 1 tsp ground cumin – Adds a warm, earthy depth.
• 1/2 tsp paprika – For a hint of color and mild sweetness.
• 1/2 tsp chili flakes (optional) – Adds a gentle warmth if you like a little spice.
• Salt and freshly ground black pepper to taste – Season generously to bring out all the flavors.
• 8-10 wooden or metal skewers – Make sure to soak wooden ones!
• For the Grilled Flatbread:
• 2 cups all-purpose flour
• 1/2 cup plain Greek yogurt – This makes the flatbread incredibly soft and fluffy.
• 1/4 cup warm water
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp baking powder
• Toppings and Sauce:
• 1 cup tzatziki – A cool, creamy cucumber-yogurt sauce is a must.
• 1/2 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese – Salty feta adds a perfect finishing touch.
• 2 tbsp fresh parsley or mint, chopped – For a burst of freshness.

How to Make Greek Lamb Souvlaki

Now for the fun part – turning that beautiful lamb into incredible souvlaki! Follow these steps for a truly authentic experience and learn how to make lamb souvlaki Greek style perfectly every time.

Preparing the Lamb Marinade

Step 1: In a large bowl, whisk together the minced garlic, 1/4 cup olive oil, juice of 1 large lemon, 1 tbsp red wine vinegar, 1 tbsp dried oregano, 1 tsp ground cumin, 1/2 tsp paprika, and 1/2 tsp chili flakes (if using). Season generously with salt and freshly ground black pepper. This marinade is the heart of our Greek lamb souvlaki for grilling, infusing the meat with bright, zesty flavors.

Step 2: Add the 2 lbs lamb shoulder or leg, cut into 1.5-inch cubes to the bowl. Toss everything together until the lamb is completely coated. Cover the bowl tightly and let it marinate in the refrigerator for at least 2 hours, or for the best flavor, up to 4 hours. The longer it marinates, the more tender and flavorful the lamb will be.

Skewering the Lamb

Step 3: If you’re using wooden skewers, soak them in water for at least 30 minutes before you start. This prevents them from burning on the grill. Thread the marinated lamb cubes onto the 8-10 wooden or metal skewers. Don’t pack the meat too tightly; leave a little space between each cube so the heat can circulate and cook the lamb evenly.

Grilling the Lamb

Step 4: Preheat your grill to a medium-high heat. I like to aim for around 400-450°F (200-230°C). Clean and lightly oil your grill grates to prevent sticking. Carefully place the skewered lamb onto the hot grill.

Step 5: Grill the souvlaki for about 8-10 minutes total. Turn the skewers every couple of minutes to ensure all sides get a nice sear and cook evenly. You’re looking for a beautiful golden-brown crust on the outside with a slightly pink, juicy center. The aroma as it grills is incredible!

Step 6: Once cooked to your liking, remove the skewers from the grill and let them rest on a clean plate for about 5 minutes. This resting period allows the juices to redistribute, ensuring maximum tenderness and flavor.

Making the Grilled Flatbread

Step 7: While the lamb is resting, let’s make the flatbread. In a mixing bowl, combine 2 cups all-purpose flour, 1 tsp salt, and 1/2 tsp baking powder. Stir in 1/2 cup plain Greek yogurt, 1/4 cup warm water, and 1 tbsp olive oil. Mix until a shaggy dough forms.

Step 8: Turn the dough out onto a lightly floured surface. Knead for about 5 minutes until it’s smooth and elastic. Cover the dough with a damp towel and let it rest for 30 minutes. This makes it easier to roll out.

Step 9: Divide the dough into 4-6 equal balls. Roll each ball out thinly into an oval or circle. Grill the flatbreads on the hot grill for 1-2 minutes per side, until they puff up slightly and develop lovely charred spots. Brush with a little olive oil after grilling if you like!

Pro Tips for the Best Greek Style Lamb Souvlaki

I’ve made countless batches of Greek lamb skewers, and these little tricks really elevate the dish from good to absolutely amazing. They help ensure your souvlaki is tender, flavorful, and perfectly grilled every time.

• Use lamb shoulder for the most tender and juicy results; its fat content is perfect for grilling.
• Don’t skip the marinating time! At least 2 hours is crucial, but 4 hours makes all the difference for flavor penetration.
• Ensure your grill is hot before adding the skewers to get that beautiful sear and prevent sticking.
• Let the grilled lamb rest for a few minutes before serving; this keeps the meat incredibly moist.

What’s the secret to perfect Greek Style Lamb Souvlaki?

The real secret lies in the marinade and the cut of lamb. Using lamb shoulder and marinating it for at least 4 hours in a bright, acidic mixture creates incredibly tender meat. This is a cornerstone of any traditional lamb souvlaki recipe. For more information on marinades, check out these sauces and marinades.

Can I make Greek Style Lamb Souvlaki ahead of time?

Absolutely! You can marinate the lamb cubes up to 4 hours in advance. Prepare the flatbread dough and refrigerate it, or make the tzatziki sauce the day before. These marinated lamb skewers Greek style hold up beautifully.

How do I avoid common mistakes with Greek Style Lamb Souvlaki?

The biggest pitfalls are using lean lamb or not marinating long enough, which leads to dry meat. Also, don’t overcrowd the skewers; give the lamb space to cook evenly. Lastly, ensure your grill is hot enough to get a good sear. Learning about proper grilling techniques can help prevent these issues.

Best Ways to Serve Greek Lamb Souvlaki

Serving your perfectly grilled Greek marinated lamb skewers is almost as much fun as making them! The most classic way is to slide the tender lamb right out of the skewers and into warm, fluffy pita bread. Pile on some cool tzatziki sauce, fresh sliced red onion, juicy cherry tomatoes, and a sprinkle of salty feta cheese for that authentic experience. It’s a complete meal in your hands!

Another fantastic option is to serve the souvlaki as part of a larger mezze platter. Arrange the skewers alongside other Greek favorites like spanakopita (spinach pies), dolmades (stuffed grape leaves), and a vibrant Greek salad. This makes for a delightful shared dining experience, perfect for parties. Don’t forget to offer extra lemon wedges and a side of hummus!

Nutrition Facts for Greek Style Lamb Souvlaki

Here’s a breakdown of the approximate nutritional information per serving of this delicious Greek lamb souvlaki. Remember, these are estimates and can vary based on exact ingredient choices and portion sizes.

• Calories: 650
• Fat: 35g
• Saturated Fat: 12g
• Unsaturated Fat: 23g
• Protein: 35g
• Carbohydrates: 45g
• Fiber: 4g
• Sugar: 7g
• Sodium: 600mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on lamb nutrition, you can consult resources on lamb nutrition.

How to Store and Reheat Greek Style Lamb Souvlaki

Properly storing your delicious Greek lamb souvlaki ensures you can enjoy those amazing flavors later. Once the grilled lamb skewers have cooled completely, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for about 3 to 4 days. For longer storage, these Greek lamb meat skewers freeze beautifully. Wrap them tightly in plastic wrap, then in aluminum foil, and they can be kept in the freezer for up to 3 months.

When you’re ready to reheat, the best method depends on how you plan to serve them. For the most tender results, gently reheat the lamb skewers in a skillet over low heat with a splash of water or broth. You can also reheat them in a preheated oven at 300°F (150°C) for about 10-15 minutes until warmed through. Avoid microwaving if possible, as it can sometimes make the lamb a bit tough.

Frequently Asked Questions About Greek Style Lamb Souvlaki

What is Greek lamb souvlaki?

Greek lamb souvlaki refers to small, tender pieces of marinated lamb, typically from the leg or shoulder, that are threaded onto skewers and grilled. It’s a quintessential Greek street food and a staple in tavernas across Greece. The name “souvlaki” itself means “skewer” in Greek, highlighting the cooking method.

Why is lamb souvlaki popular?

It’s popular because it’s incredibly delicious and satisfying! The combination of tender, flavorful lamb marinated in bright Mediterranean herbs and citrus, grilled to perfection with a slight char, is irresistible. It’s also quite versatile, often served simply with pita bread and toppings, making it a convenient and universally loved dish.

Can I substitute chicken or pork for lamb in souvlaki?

Absolutely! While lamb is traditional and offers a unique richness, chicken thighs or pork shoulder are excellent substitutes. Just adjust the grilling time accordingly, as they may cook faster or slower than lamb. The marinade, however, works wonderfully with any of these proteins. For a different chicken recipe, try this Honey Lime Chicken Thighs Recipe.

What is the best way to cook lamb souvlaki if I don’t have a grill?

No grill? No problem! You can achieve fantastic results by pan-searing the skewered lamb in a hot cast-iron skillet with a little olive oil. Alternatively, you can roast them on a baking sheet in a hot oven (around 400°F or 200°C) for about 15-20 minutes, turning them halfway through. Both methods will still yield delicious, flavorful skewers.

Variations of Greek Style Lamb Souvlaki You Can Try

While this classic recipe is fantastic, don’t be afraid to get creative! Exploring different variations can introduce new flavors and cater to various needs. You can easily adapt this simple lamb souvlaki recipe to suit your preferences.

• Chicken or Pork Souvlaki: If lamb isn’t your favorite, chicken thighs or pork shoulder cubes make excellent substitutes. They absorb the marinade beautifully and offer a slightly different, but equally delicious, flavor profile.
• Vegetarian Souvlaki: For a meat-free option, try skewering hearty vegetables like zucchini, bell peppers, red onion, and cherry tomatoes. Marinate them in the same souvlaki mixture for a vibrant and flavorful vegetarian meal.
• Spicy Lamb Kebabs: Amp up the heat by increasing the chili flakes in the marinade or adding a pinch of cayenne pepper. This transforms your souvlaki into a spicier version, akin to a Greek style lamb kebab recipe.
• Lemon-Herb Marinated Skewers: For an even brighter flavor, add fresh lemon zest to the marinade and swap dried oregano for a mix of fresh parsley, mint, and dill. This variation offers a lighter, more herbaceous taste.

Greek Lamb Souvlaki: Tender 4-Hour Marinade

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• Author: basmer1517
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

Make authentic Greek-style lamb souvlaki at home with this easy recipe. Marinated lamb skewers are grilled to perfection and served with warm flatbread and fresh toppings. This dish brings the taste of the Mediterranean to your backyard.

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Ingredients

Scale 1x2x3x

• 2 lbs lamb shoulder or leg, cut into 1.5-inch cubes
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 1 large lemon
• 1 tbsp red wine vinegar
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp chili flakes (optional)
• Salt and freshly ground black pepper to taste
• 8–10 wooden or metal skewers
• For the Grilled Flatbread:
• 2 cups all-purpose flour
• 1/2 cup plain Greek yogurt
• 1/4 cup warm water
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp baking powder
• Toppings and Sauce:
• 1 cup tzatziki
• 1/2 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley or mint, chopped

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Instructions

1. Marinate the Lamb: In a large bowl, combine garlic, olive oil, lemon juice, red wine vinegar, oregano, cumin, paprika, chili flakes, salt, and pepper. Mix well. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably 4.
2. Prepare the Flatbread Dough: In a mixing bowl, combine flour, salt, and baking powder. Stir in the yogurt, water, and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for about 5 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
3. Skewer the Lamb: Thread the marinated lamb onto skewers, leaving a little space between each piece to ensure even cooking.
4. Grill the Lamb: Preheat your grill to medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the lamb is browned on the outside and slightly pink inside. Remove from heat and rest for 5 minutes.
5. Grill the Flatbread: While the lamb rests, divide the dough into 4-6 balls. Roll each out into a thin oval or circle. Grill on high heat for 1-2 minutes per side, until puffed and lightly charred.
6. Serve: Serve the grilled lamb souvlaki with the warm flatbread, tzatziki, sliced red onion, cherry tomatoes, feta cheese, and fresh herbs.

Notes

• Soak wooden skewers for at least 30 minutes before use to prevent burning.
• For medium-rare lamb, aim for an internal temperature of 135°F.
• If grilling bread indoors, use a cast iron skillet or griddle over medium-high heat.
• Brush flatbread with olive oil or garlic butter after cooking for added flavor.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Greek, Mediterranean

Nutrition

• Serving Size: 1 skewer with flatbread and toppings
• Calories: Approximately 600-700
• Sugar: Approximately 5-10g
• Sodium: Approximately 500-700mg
• Fat: Approximately 30-40g
• Saturated Fat: Approximately 10-15g
• Unsaturated Fat: Approximately 20-25g
• Trans Fat: 0g
• Carbohydrates: Approximately 40-50g
• Fiber: Approximately 3-5g
• Protein: Approximately 30-40g
• Cholesterol: Approximately 100-150mg

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