Greek Lamb Souvlaki (Video)

Greek Lamb Souvlaki is the dish that introduced me to Greek Food, and I’ve been loving the Greek flavor combination of lamb with olive oil, lemon juice, and oregano ever since! Use Grilling Recipes to find more recipes like this one.

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Watch the video to see if you’d like to make Greek Lamb Souvlaki!


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Greek Lamb Souvlaki (or Souvlakia) is the first Greek food I remember ever tasting as a college student, and it was the beginning of a long love affair with Greek flavors for me. Recently I had a thought that this Souvlaki would be a perfect recipe to make for Father’s Day, but the photos that I’d taken back in 2007 were not really up to current standards! So I bought some leg of lamb from Costco and made Greek Lamb Souvlaki with Jake. And it was certainly not much of a hardship to make Lamb Souvlaki, take new photos, and eat some, and Jake was happy to get some of the leftovers.

If you’re planning to cook something on the grill for dad but don’t want lamb, there are lots of good ideas in my round-ups of Low-Carb Dad-Friendly Grilling Ideas and Low-Carb and Keto Beef Steak on the Grill. And if you’re lucky enough to be celebrating with a wonderful dad this coming weekend, enjoy!

What is Souvlaki?

Wikipedia defines Souvlaki as “a popular Greek fast food consisting of small pieces of meat and sometimes vegetables, grilled on a skewer.” And although in the U.S. this is almost always called Souvlaki, the plural form is Souvlakia, so when there are multiple skewers like you see in my photo that would be called Souvlakia in Greece.

What Kind of Meat Can You Use for Souvlaki?

The meat used most for Souvlaki in Greece is pork, and on my blog I have a recipe for Kalyn’s Souvlaki that’s made using pork.  I’m also a fan of Chicken Souvlaki, which is fairly common but not as common in Greece.

What Flavors Are Most Common in Greek Food?

The most essential herb in Greek cooking is oregano, and it must be Greek Oregano, as opposed to Mexican Oregano, which truly does have a different flavor. In Greece, most cooks have a jar of dried oregano right by the stove, and the dried version is often preferred over fresh oregano, since drying concentrates the flavor. Greek dishes also use a lot of mint, dill, onion, garlic, rosemary, and bay leaves. Read more at Wikipedia about Greek Cuisine.

Process photos collage for Greek Lamb Souvlaki

Greek Lamb Souvlaki: Marinating the Lamb

  1. Cut lamb into cubes a little over one inch square. I start with two pounds leg of lamb and trimmed off most of the fat; take your choice on that.
  2. Mix together olive oil, lemon juice, dried Greek Oregano, and granulated garlic or garlic powder.
  3. Put lamb cubes inside a Ziploc bag (or use a plastic container with a snap-tight lid), add the marinade, and marinate the lamb cubes about 4 hours in the refrigerator.

Process photos collage for Greek Lamb Souvlaki

Greek Lamb Souvlaki: Cooking the Lamb

  1. Dump the lamb and marinade into a colander placed in the sink, drain off the marinade, and let lamb cubes come to room temperature while you heat the grill to medium-high heat.
  2. Thread lamb cubes on to skewers. If you don’t have blade-type skewers like these great skewers I bought in Turkey or double skewers for kabobs be sure to push the cubes of lamb tightly together so they won’t spin around on the grill.
  3. Place skewers on the grill and rotate every 2-3 minutes to get nice grill marks on the meat. Cook lamb about 8 minutes for medium rare or 9-10 minutes for medium, but don’t overcook.

Close-up photo for Greek Lamb Souvlaki

Season cooked lamb with a little salt and fresh-ground black pepper and serve hot. Souvlaki is great served with The World’s Best Tzatziki Sauce.

Make it a Meal:

Greek Lamb Souvlaki would taste great with American Greek Salad and World’s Easiest Grilled Vegetables for a low-carb meal.

More Delicious Grilled Food with Greek Flavors:

Very Greek Grilled Chicken ~ Kalyn’s Kitchen
Low-Carb Grilled Greek Chicken Packets ~ Kalyn’s Kitchen
Greek Seasoned Pork Chops with Lemon and Oregano ~ Kalyn’s Kitchen

Greek Lamb Souvlaki (Souvlakia)

Greek Lamb Souvlaki is the dish that introduced me to Greek Food, and I love these skewers with marinated lamb.

Ingredients:

Souvlaki Ingredients:

  • 2 lb. leg of lamb (or slightly less if there isn’t much fat to be trimmed)
  • olive oil or non-stick grill spray for brushing or spraying the grill

Marinade Ingredients:

  • 1/4 cup extra virgin olive oil (preferably Greek olive oil)
  • 3 T fresh-squeezed lemon juice (see notes)
  • 1 tsp. dried Greek Oregano
  • 1 tsp. garlic powder or dried granulated garlic (I prefer not to use freshly chopped garlic because it can burn on the grill.)
  • salt and fresh ground pepper to taste

Directions:

  1. I started with two pounds leg of lamb and trimmed off most of the fat; take your choice on that. If your lamb doesn’t have much fat you might not need two pounds
  2. Cut lamb into cubes a little over one inch square.
  3. Whisk together olive oil, lemon juice, dried Greek Oregano, and granulated garlic or garlic powder to make the marinade.
  4. Put the lamb cubes inside a Ziploc bag (or use a plastic container with a snap-tight lid) and add the marinade.
  5. Marinate the lamb cubes at least 4 hours (or marinating all day wont’ hurt) in the refrigerator.
  6. Dump the lamb and marinade into a colander placed in the sink, drain off the marinade, and let lamb cubes come to room temperature while you heat the grill to medium-high heat.
  7. Thread lamb cubes on to skewers. If you don’t have blade-type skewers like these great skewers I bought in Turkey or double skewers for kabobs be sure to push the cubes of lamb tightly together so they won’t spin around on the grill. (affiliate links)
  8. Place skewers on the grill and rotate every 2-3 minutes to get nice grill marks on the meat.
  9. Cook lamb about 8 minutes for medium rare or 9-10 minutes for medium, but don’t overcook.
  10. Season cooked lamb with a little salt and fresh-ground black pepper and serve hot.
  11. Souvlaki is great served with The World’s Best Tzatziki Sauce.

Notes:

I used my fresh-frozen lemon juice for this recipe. Use more or less lemon juice to taste; I like quite a bit of lemon.

Recipe inspired by The Frugal Gourmet Cooks Three Ancient Cuisines, one of my favorite cookbooks. (affiliate link)

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Thumbnail photo for Greek Lamb Souvlaki

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Lamb Souvlaki is a great dish for low-carb diet plans, and most low-carb dieters probably wouldn’t mind a bit of fat left on the meat. Lamb is a limited food for the South Beach Diet, due to the amount of fat, but if you trim the fat well you could eat this for an occasional treat.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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