Lamb Souvlaki Recipe

There's something irresistible about the smell of marinated lamb sizzling on a hot grill. With its juicy, tender texture and bold Mediterranean spices, lamb souvlaki is a feast for both the senses and the soul.

I first made this dish after a summer trip to Greece, where we stumbled upon a tiny taverna tucked into a hillside village. The flavors were unforgettable—smoky, herbaceous, and deeply comforting. Since then, it’s become our go-to meal for backyard dinners and easy weeknight grilling. Whether you're cooking for two or entertaining a crowd, this dish is always a winner.

Let’s dive into what makes this lamb souvlaki so special.

Why You'll Love This Lamb Souvlaki

Get ready to elevate your dinner game with this incredibly flavorful and surprisingly easy dish. Lamb souvlaki offers the perfect balance of richness, brightness, and spice.

First, it's quick to prepare and even quicker to cook. Once your lamb is marinated, it only needs a few minutes on the grill or stovetop to reach juicy perfection.

It’s also impressively budget-friendly for a dish that feels gourmet. Lamb shoulder or leg cuts are often more affordable than you’d expect, especially when you buy in bulk or during sales.

Meal prep fans, rejoice: this recipe is wonderfully make-ahead friendly. The longer the lamb sits in its marinade, the more flavor it absorbs—meaning you can prep it the night before and have dinner on the table in 10 minutes flat.

Finally, this recipe is endlessly adaptable. Serve it in warm pita, over rice, alongside a crisp salad, or tucked into a lunch bowl with tzatziki and grilled veggies. However you plate it, it’s bound to disappear fast.

Next, let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

What makes lamb souvlaki stand out is its blend of bright, earthy flavors. Each ingredient brings a unique element to the dish—from the richness of the lamb to the punchy acidity of lemon juice.

Lamb is the star of the show here. For the most flavorful and tender result, use boneless lamb shoulder or leg. These cuts have just the right amount of fat to stay moist on the grill, and they take beautifully to marinating.

Olive oil provides a lush base for the marinade. Use a good-quality extra virgin olive oil for the best flavor—something fruity and slightly peppery to complement the herbs and garlic.

Garlic and oregano bring that signature Greek flavor. Fresh garlic adds intensity, while dried oregano lends a slightly bitter, aromatic touch that cuts through the richness of the meat.

Lemon juice adds brightness and helps tenderize the lamb. Freshly squeezed lemon is key here—bottled juice just won’t give you the same fresh, zesty punch.

Red wine vinegar might seem like a small addition, but it adds complexity and depth. It helps balance the fattiness of the lamb and gives the marinade that distinctive Mediterranean tang.

You’ll also need metal or wooden skewers for grilling. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent burning.

How To Make This Lamb Souvlaki

Making lamb souvlaki at home is easier than you'd think, and the payoff is huge. Here's how to bring this Greek favorite to your own table.

Start by cutting your lamb into 1½-inch cubes. Trim away excess fat, but don’t remove all of it—you want just enough to keep the meat juicy and flavorful on the grill.

In a large bowl or zip-top bag, combine your marinade ingredients: olive oil, lemon juice, garlic, oregano, vinegar, salt, and pepper. Toss in the lamb cubes, making sure each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

When you're ready to cook, thread the lamb onto skewers, leaving a bit of space between each piece so the heat can circulate. Preheat your grill (or a grill pan) over medium-high heat until hot.

Place the skewers on the grill and cook for about 2–3 minutes per side, turning occasionally until all sides are browned and the internal temperature reaches 135–140°F for medium-rare. The edges should be slightly charred, and the lamb should be juicy and tender.

Let the skewers rest for 5 minutes before serving. This short resting period helps the juices redistribute throughout the meat, making each bite tender and succulent.

From start to finish, this meal takes less than 30 minutes of active cooking time. Serve with lemon wedges, warm pita, and your favorite sides for a restaurant-worthy dinner at home.

Storage Options

Lamb souvlaki stores beautifully, making it great for leftovers or meal prep. Once cooked, let the skewers cool completely before storing.

Transfer leftover lamb to an airtight container and refrigerate for up to 4 days. If you used wooden skewers, remove the meat first before storing. The meat also freezes well—place it in a freezer-safe bag or container and use within 2 months for best flavor.

To reheat, warm the lamb in a skillet over medium heat or wrap it in foil and heat it in the oven at 300°F for 10–15 minutes. Avoid the microwave if possible, as it tends to dry out the meat.

If you prepped extra raw marinated lamb, it can also be frozen directly in the marinade. Just thaw it in the fridge overnight before cooking.

Variations and Substitutions

One of the best things about lamb souvlaki is how flexible it is. You can tailor it to your tastes or dietary preferences without losing that classic Mediterranean flavor.

If you’re not a fan of lamb, chicken or beef are both great substitutes. Chicken thighs and sirloin tips work especially well with the same marinade and cook in roughly the same time.

For a plant-based option, try marinated tofu or portobello mushrooms. They soak up the marinade beautifully and are excellent grilled.

Want to turn up the heat? Add a pinch of crushed red pepper flakes or a spoonful of harissa to the marinade for a spicy kick.

No grill? No problem. You can cook these skewers on a grill pan or even under the broiler for a similarly charred result. Just keep an eye on them—they cook fast.

Finally, feel free to play with herbs and spices. Fresh rosemary, thyme, or a bit of cumin can add a new twist to your marinade if you're in the mood to experiment.

Whether you're keeping it classic or making it your own, this lamb souvlaki recipe is a keeper. Try it once, and you’ll be hooked.

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