Lamb Souvlaki Recipe

There's nothing quite like the sizzling aroma of Lamb Souvlaki hitting a hot grill on a warm evening. Tender chunks of marinated lamb, kissed by smoky flames, wrapped up in a warm pita with tangy tzatziki — it's a sensory experience that transports you straight to a seaside taverna in Greece.

The first time I made lamb souvlaki, I was hosting a backyard BBQ with a Mediterranean theme. I wanted something easy but show-stopping, and this dish delivered in spades. It's now my go-to for any gathering where I want to impress without stressing out.

Get ready to fall in love with this easy, flavorful recipe that’s perfect for family dinners, entertaining, or meal prepping for the week ahead.

Why You'll Love This Lamb Souvlaki

Once you taste your first bite of juicy lamb wrapped in fluffy pita bread, you’ll be hooked. This Lamb Souvlaki is packed with reasons to make it part of your regular meal rotation.

First, it’s surprisingly quick and easy to prepare. Even though the flavors taste deep and complex, the hands-on time is minimal. Most of the magic happens during the marinating stage, leaving you free to relax.

Second, it’s a budget-friendly way to bring a restaurant-quality dish to your home table. A small amount of lamb goes a long way when it's paired with fresh toppings and hearty pita.

Third, the versatility is unbeatable. Serve it as skewers, stuff it into wraps, or toss it over salads. The possibilities are endless!

Finally, it’s a crowd-pleaser. Whether you’re feeding picky kids or adventurous eaters, everyone loves assembling their own wraps and adding their favorite toppings.

Ready to dive into the kitchen? Let’s look at the simple ingredients that make this recipe sing.

Ingredients Notes

The beauty of Lamb Souvlaki lies in its simplicity. A few key ingredients, treated with care, create something truly unforgettable.

The lamb is the undeniable star here. Opt for boneless leg of lamb or shoulder cuts, which are tender and flavorful without being too fatty. Trim off excess fat and cut the meat into uniform, bite-sized pieces for even grilling.

The marinade brings the flavor to life. A blend of olive oil, lemon juice, garlic, oregano, and a hint of cumin infuses the lamb with brightness, depth, and a slightly smoky flavor. Don't skimp on the marinating time — a minimum of two hours is good, but overnight is even better.

Olive oil acts as both a flavor carrier and a tenderizer. Use a good quality extra-virgin olive oil to make sure the taste shines through.

Fresh herbs like oregano and parsley are essential. While dried herbs work in a pinch, fresh ones will make your souvlaki taste like it came straight out of a Greek grandma's kitchen.

You’ll also need wooden skewers (soaked in water for at least 30 minutes to prevent burning) or metal skewers for threading the lamb. And don't forget some pita bread and tzatziki for serving!

How To Make This Lamb Souvlaki

Creating this mouthwatering Lamb Souvlaki couldn't be simpler. Let me walk you through it step by step.

Start by making the marinade. In a large bowl, whisk together olive oil, freshly squeezed lemon juice, minced garlic, oregano, cumin, salt, and pepper. The mixture should smell fresh and a little zesty.

Next, add your lamb chunks to the bowl and toss until every piece is coated in that flavorful marinade. Cover the bowl with plastic wrap and refrigerate for at least two hours, preferably overnight for maximum flavor.

When you're ready to cook, preheat your grill or grill pan over medium-high heat. Thread the marinated lamb onto skewers, leaving a little space between each piece for even cooking.

Place the skewers on the hot grill. Let them cook undisturbed for 3-4 minutes per side, turning occasionally, until the lamb is beautifully charred on the outside and tender and juicy on the inside.

While the lamb cooks, warm your pita bread on the grill for about 30 seconds per side — just enough to get soft and slightly charred spots.

In total, you can expect the active cooking process to take about 15 minutes. The result? Tender, juicy lamb with a crisp exterior that’s simply irresistible.

Storage Options

If you have leftovers (lucky you!), Lamb Souvlaki stores beautifully.

Store cooked lamb in an airtight container in the refrigerator for up to 4 days. The flavors deepen even more after a day or two, making leftovers fantastic for quick lunches.

For longer storage, you can freeze the cooked lamb. Wrap tightly in foil or plastic wrap, then place in a freezer-safe bag. It will keep well for up to 2 months.

To reheat, warm the lamb gently in a skillet over medium heat or in the microwave, covering it with a damp paper towel to retain moisture. Be careful not to overcook it, or the meat may dry out.

Variations and Substitutions

One of the best things about Lamb Souvlaki is how adaptable it is.

If lamb isn’t your favorite or isn’t readily available, you can easily substitute chicken thighs, beef sirloin, or even pork tenderloin. Each option will bring its own delicious twist to the dish.

For a vegetarian version, try using portobello mushrooms or halloumi cheese. Both grill beautifully and absorb the marinade like a dream.

Want to kick up the flavor? Add a pinch of smoked paprika or a splash of red wine vinegar to the marinade for an extra layer of depth.

And if you’re avoiding gluten, serve your souvlaki over a grain-free tabbouleh or in lettuce wraps instead of pita.

Don’t be afraid to play around with the toppings either. Pickled onions, roasted red peppers, or a sprinkle of feta can all add exciting new flavors and textures.

No matter how you choose to personalize it, this Lamb Souvlaki recipe is a guaranteed hit every time.

Print