Lamb Souvlaki Recipe

There's something absolutely irresistible about the smoky aroma of Lamb Souvlaki sizzling on the grill. Each bite offers juicy, tender lamb infused with a punchy marinade of herbs, lemon, and garlic, tucked into warm pita bread with cool, creamy tzatziki.

this Recipe

I first discovered lamb souvlaki during a summer trip to Greece, where local vendors would serve it piping hot right off the skewer. It was love at first bite! Now, it's my go-to recipe when I want to impress guests or treat my family to a restaurant-quality meal right at home.

This recipe is quick to prep, perfect for weeknights, yet special enough for weekend gatherings. Let’s dive right in!

Why You'll Love This Lamb Souvlaki

Prepare to fall hard for this hearty, flavorful Greek classic. Lamb Souvlaki brings together the best of bold Mediterranean flavors with ease and style.

First off, it’s surprisingly simple to make. Although it tastes like it came from a fancy Greek taverna, the ingredients are easy to find, and the steps are straightforward enough for beginner cooks.

It’s a fantastic make-ahead meal, too. You can marinate the lamb overnight, allowing the flavors to deepen beautifully. When you're ready to cook, it's just minutes on the grill or stovetop.

Not to mention, it's highly versatile. Serve it as skewers, in a pita wrap, or even over a fresh salad. It's perfect for customizing to fit any dietary needs or preferences.

Lastly, this recipe is a total crowd-pleaser. Whether for a family dinner or a casual summer barbecue, everyone will be reaching for seconds.

Ingredients Notes

The secret to unforgettable Lamb Souvlaki lies in a few carefully chosen ingredients, each adding depth and character to the dish.

The star of the show is, of course, the lamb. Opt for boneless leg of lamb or shoulder for best results. Their marbling ensures a tender, juicy bite every time.

The marinade is where the magic happens. A blend of olive oil, fresh lemon juice, oregano, garlic, and thyme infuses the lamb with a bright, herbaceous flavor. Fresh herbs give a more vibrant taste, but dried herbs work well too.

Greek yogurt and tzatziki sauce play an essential supporting role. They add a creamy, cooling contrast to the savory lamb, balancing the dish perfectly. If you're short on time, a good store-bought tzatziki works in a pinch.

Don't forget the pita bread. Choose soft, fluffy pitas that can easily wrap around the meat and toppings without tearing. Warm them slightly before serving to enhance their pliability and flavor.

A good set of metal or soaked wooden skewers is essential for grilling the lamb evenly. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent burning.

How To Make This Lamb Souvlaki

Making Lamb Souvlaki at home is a breeze, and the end result is absolutely mouthwatering.

Start by preparing your marinade. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Cut the lamb into roughly 1-inch cubes and toss them in the marinade until well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Once the lamb has marinated, thread the cubes onto your skewers, leaving a bit of space between each piece for even cooking. Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

Place the skewers on the hot grill, turning occasionally, until the lamb is nicely charred on the outside and cooked to your preferred doneness inside. This usually takes about 8-10 minutes for medium doneness.

While the lamb cooks, warm your pita bread and prepare your toppings, such as sliced cucumbers, tomatoes, red onions, and plenty of tzatziki.

Once the lamb is ready, slide it off the skewers into the pitas, pile on your toppings, and serve immediately. In total, you’re looking at around 30 minutes of cooking time, not including marination. It's a feast for all the senses!

Storage Options

Leftover Lamb Souvlaki stores beautifully and can be repurposed in many ways.

Store any cooked lamb in an airtight container in the refrigerator for up to 3 days. Make sure to let the meat cool completely before sealing it up to avoid condensation.

You can also freeze the cooked lamb. Place it in a freezer-safe bag or container and store it for up to 2 months. To thaw, move it to the fridge overnight.

To reheat, gently warm the lamb in a skillet over low heat until just heated through. Avoid microwaving, which can make the meat rubbery. Refresh your pitas separately so everything tastes just-cooked.

Variations and Substitutions

One of the best things about Lamb Souvlaki is how adaptable it is to different tastes and dietary needs.

If lamb isn't your thing, you can easily substitute chicken thighs, beef sirloin, or even pork tenderloin using the same marinade.

For a vegetarian twist, try using large chunks of portobello mushrooms, halloumi cheese, or a mix of colorful vegetables like zucchini, peppers, and red onions.

Spice lovers can add a dash of red pepper flakes or a drizzle of harissa to the marinade for an extra kick.

And for a low-carb option, serve the lamb over a bed of greens instead of pita, topped with tzatziki and fresh veggies.

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