Lamb Souvlaki Recipe

There's something magical about the smoky aroma of Lamb Souvlaki sizzling on the grill. The tender, marinated lamb, infused with lemon, garlic, and herbs, delivers a burst of Mediterranean flavor in every bite.

this Recipe

I first fell in love with lamb souvlaki during a summer trip to Greece, where street vendors handed out warm pita wraps bursting with juicy meat and tangy tzatziki. Ever since, it’s become a go-to in my kitchen whenever I want to bring vacation vibes home. Quick to prep, full of flavor, and perfect for backyard grilling or indoor skewers, this dish is a weeknight win or a dinner party standout.

Whether you're serving it in a pita, over a salad, or alongside roasted potatoes, this lamb souvlaki will instantly transport you to the sunny shores of the Aegean.

Why You’ll Love This Lamb Souvlaki

Get ready to add this Mediterranean favorite to your regular rotation. Lamb souvlaki isn't just packed with flavor – it’s also surprisingly simple to make.

It's incredibly quick and easy. With a simple marinade and a fast cook time, this recipe is perfect for weeknights. Just marinate ahead of time, thread onto skewers, and you're good to go in under 20 minutes of active cooking.

Perfect for grilling season. There's nothing like the slight char from an open flame bringing out the best in marinated lamb. But don’t worry—if you’re cooking indoors, a grill pan or even a broiler will still get you amazing results.

Great for gatherings. Whether you're feeding a crowd or prepping lunches for the week, souvlaki is a crowd-pleaser. Serve it buffet-style with pita, tzatziki, and toppings so everyone can build their own wrap.

Budget-friendly for lamb lovers. Lamb often gets a reputation for being expensive, but using cuts like shoulder or leg meat makes it much more affordable without sacrificing flavor.

Once you try it, you'll see why this dish is a staple across Greek tables—and likely to become one at yours too.

Ingredients Notes

The secret to great lamb souvlaki lies in its simple, vibrant ingredients. Each one brings something special to the table, creating a harmony of bold and bright Mediterranean flavors.

Lamb is the star of the show, and for souvlaki, I recommend using boneless leg of lamb or shoulder, trimmed and cut into 1-inch cubes. These cuts strike the right balance between flavor and tenderness, especially after marinating. Steer clear of lamb loin—it’s pricier and less forgiving on the grill.

Lemon juice and zest bring brightness and balance to the rich lamb. The acidity in the lemon not only enhances flavor but also tenderizes the meat. Don’t skip the zest—it adds a fragrant citrusy punch that takes the marinade to another level.

Olive oil is a must. It coats the lamb, helping the marinade penetrate while keeping everything juicy during grilling. Use a good-quality extra virgin olive oil, ideally Greek if you can find it.

Garlic and fresh oregano provide the signature flavor base of souvlaki. Mince the garlic finely or use a garlic press to get the most out of it. For the oregano, fresh is ideal, but dried oregano will still yield excellent results if that’s what you have on hand.

You’ll also need wooden or metal skewers for cooking. If using wooden, be sure to soak them in water for at least 30 minutes before grilling to prevent burning. A grill, grill pan, or broiler will all work for cooking the skewers to perfection.

How To Make This Lamb Souvlaki

Making lamb souvlaki at home is easier than you might think. Here's a step-by-step breakdown to help you nail it every time.

Start by preparing your lamb. Trim off any excess fat and silver skin, then cut the meat into uniform 1-inch cubes. This ensures even cooking and juicy, tender results. Place the lamb into a large bowl or resealable bag.

Now it's time to mix the marinade. In a separate bowl, whisk together olive oil, lemon juice and zest, minced garlic, chopped oregano, a pinch of salt, and a generous grind of black pepper. Pour the marinade over the lamb, ensuring every piece is well coated. Cover and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor.

Once the lamb has marinated, thread the cubes onto your skewers. Don’t pack them too tightly—leave a little space between each piece so the heat can circulate and cook them evenly. If you're including vegetables like onion or bell pepper on your skewers, alternate them with the lamb for added flavor and color.

Preheat your grill to medium-high. If using a grill pan, heat it over medium heat until hot and lightly oiled. Place the skewers on the grill and cook for about 8–10 minutes, turning every couple of minutes to get an even char on all sides. The lamb should be slightly pink in the center but cooked through.

Once grilled to your liking, remove the skewers and let them rest for a few minutes. This allows the juices to redistribute, keeping the meat moist and flavorful. Serve immediately with warm pita, fresh vegetables, and plenty of tzatziki sauce.

From start to finish, including marinating time, you're looking at around 2.5 to 3 hours, but only about 20 minutes of hands-on time. It’s a great make-ahead option that delivers restaurant-quality flavor right at home.

Storage Options

Lamb souvlaki stores beautifully, making it ideal for leftovers or meal prep.

Store any leftover lamb in an airtight container in the refrigerator for up to 4 days. To keep the meat moist, include a small drizzle of olive oil before sealing the container.

If you want to freeze it, place the grilled lamb pieces (not raw) in a freezer-safe bag or container. Freeze for up to 2 months. Just be sure to thaw overnight in the fridge before reheating.

For reheating, the best method is a quick toss in a hot skillet or air fryer to bring back the crisp edges without drying out the meat. You can also microwave on medium heat, covered with a damp paper towel to retain moisture.

Variations and Substitutions

One of the best things about lamb souvlaki is how easy it is to tweak to your taste or pantry.

If lamb isn’t your favorite, try chicken souvlaki instead. Boneless, skinless thighs work best here, and you can use the same marinade with equally delicious results.

For a vegetarian version, try halloumi cheese or mushrooms. Marinate and grill just like the meat—they’ll soak up all that garlicky, herby flavor and turn golden on the grill.

You can also switch up the flavor profile slightly by adding ground cumin or smoked paprika to the marinade. It gives the lamb a deeper, earthier flavor without overpowering the Greek base.

Want a low-carb option? Skip the pita and serve your souvlaki over a Greek salad or in lettuce wraps with a dollop of tzatziki.

No grill? No problem. Cook the skewers under the broiler for about 10–12 minutes, turning once, or sear in a cast iron skillet for a charred, crispy finish.

No matter how you make it, lamb souvlaki is endlessly adaptable. Don’t be afraid to experiment and make it your own—just don’t forget the tzatziki!

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