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Souvlaki (Grilled Lamb Skewers)

Big, bold flavors wrapped up in tender, juicy bites—this is the kind of meal that turns any day into a celebration. Simple ingredients and a straightforward method make it totally doable, even on a busy weeknight.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 12 skewers
Ingredients Method Notes

Ingredients
  

  • 1.2 kg boneless lamb leg fat trimmed, cut into 2.5cm cubes
  • 1 tsp cooking / kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 8-12 skewers wooden or bamboo
  • 5 garlic cloves finely minced
  • 5 tbsp lemon juice
  • 2 tsp lemon zest
  • 2 tsp dried oregano
  • 3 fresh bay leaves crushed
  • 1/3 cup white wine vinegar
  • 3 tbsp extra virgin olive oil for marinade
  • 1 tsp cooking / kosher salt for marinade
  • 4-6 pita bread warmed or toasted
  • 1 batch tzatziki or lemon yogurt sauce
  • Greek salad or lettuce and tomato for serving
  • Greek lemon rice optional for serving

Method
 

  1. Mix garlic, lemon juice, lemon zest, oregano, bay leaves, vinegar, olive oil, and salt in a bowl.
  2. Add lamb and toss to coat evenly.
  3. Marinate in the fridge for 12 to 24 hours.
  4. Remove lamb from marinade and thread 3 to 4 pieces onto each skewer.
  5. Sprinkle skewered lamb with salt and pepper.
  6. Heat olive oil in a large non-stick pan over high heat.
  7. Cook half the skewers for 3 minutes on one side.
  8. Turn skewers and cook the other side for 3 minutes.
  9. Transfer cooked skewers to a plate and cover loosely with foil.
  10. Repeat cooking process with remaining skewers.
  11. Serve with pita bread, tzatziki, and salad or rice.

Notes

Store leftovers in the fridge for up to 3–4 days and reheat gently. Serve with warm pita, fresh salad, or rice for a complete meal.