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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Skewer the Lamb: Thread the marinated lamb onto skewers, leaving a little space between each piece to ensure even cooking.
- 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.
- 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.
- 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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