Lamb Souvlaki Recipe

There’s something undeniably special about the scent of grilled lamb wafting through the backyard on a warm evening. Juicy, tender pieces of marinated lamb, kissed by smoke and flame, tucked into warm pita with all your favorite toppings—this Lamb Souvlaki recipe brings the flavors of a Greek taverna right to your home.

The first time I made lamb souvlaki, it was on a whim after a trip to the local butcher who convinced me to try their freshly cut leg of lamb. One impromptu marinade and a few skewers later, I was hooked. It’s become our go-to weekend grilling dish—easy to prep, fun to assemble, and completely crowd-pleasing.

Whether you're firing up the grill for a summer BBQ or looking for a quick, flavor-packed dinner, this recipe delivers every time. Let’s get into why this Lamb Souvlaki deserves a permanent spot in your rotation.

Why You’ll Love This Lamb Souvlaki

Get ready to impress your taste buds and your guests. This Lamb Souvlaki isn't just another grilled meat dish—it’s a Mediterranean masterpiece that’s surprisingly simple to make.

It’s shockingly easy. While lamb might sound fancy, this recipe is super straightforward. A quick marinade and a hot grill do most of the work for you. No complicated techniques, just bold, delicious flavor.

Ready in under an hour. Aside from marinating time (which can be done overnight), the active cooking time is fast. Once your grill is hot, you’ll have juicy skewers on the table in 15–20 minutes.

Budget-friendly for lamb. By using boneless leg of lamb, which is often more affordable than other cuts like rack or chops, you get the richness of lamb without the high cost.

Perfect for meal prep or a crowd. You can easily scale this recipe up or down. Marinate ahead, grill when ready, and serve buffet-style with warm pita, tzatziki, and chopped veggies for a customizable dinner everyone loves.

This dish brings people together with its vibrant flavors and interactive presentation—keep reading to learn how to make it effortlessly at home.

Ingredients Notes

The beauty of Lamb Souvlaki lies in its simplicity. You only need a handful of fresh, high-quality ingredients to let the flavors shine. Here's what you need to know before you get cooking.

Lamb is the star of the show here. I recommend using boneless leg of lamb, trimmed of excess fat and cut into 1 to 1½ inch chunks. This cut is flavorful, tender, and ideal for skewering. While shoulder or sirloin can work in a pinch, leg offers the best texture for souvlaki.

Olive oil forms the base of the marinade. Use a good-quality extra virgin olive oil—it coats the lamb beautifully and helps the seasonings adhere. It also adds richness and depth as the lamb grills.

Lemon juice and red wine vinegar bring brightness and acidity. This combo helps tenderize the meat and balances the richness of the lamb with a zesty kick. Freshly squeezed lemon is best, and just a splash of vinegar brings it all together.

Garlic and oregano are essential for classic Greek flavor. Use freshly minced garlic cloves—the more the merrier—and dried oregano, which gives a signature herbal note that pairs perfectly with lamb.

You’ll also want wooden or metal skewers, depending on what you have. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

How To Make This Lamb Souvlaki

Making Lamb Souvlaki is a simple process that yields impressive results. Here’s how to bring it all together.

Start by preparing your lamb. Trim off any excess fat and cut the meat into even-sized chunks. Aim for pieces about 1 to 1½ inches in size so they cook evenly on the grill. Pat the meat dry with a paper towel before marinating—it helps the flavors stick.

In a large bowl or zip-top bag, combine your olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Add the lamb, toss to coat, then cover and refrigerate. Ideally, let it marinate for at least 2 hours or up to overnight. The longer it sits, the more flavorful and tender it becomes.

When you're ready to cook, preheat your grill to medium-high heat. If you’re using charcoal, let the coals get nice and hot—you're looking for a sear that gives the lamb a flavorful crust. Thread the marinated lamb pieces onto your skewers, leaving a little space between each one for even cooking.

Grill the lamb skewers for about 10–12 minutes total, turning every 2–3 minutes to get a good char on all sides. You’re aiming for a nice sear on the outside while keeping the inside juicy and just slightly pink. Be careful not to overcook—it’s better to pull them off the grill a touch early and rest them for a few minutes.

Let the souvlaki rest for 5 minutes after grilling. This allows the juices to redistribute and keeps every bite tender. Serve hot with warm pita, tzatziki, fresh tomatoes, red onion, and a sprinkle of parsley.

All in all, you’re looking at about 30–40 minutes of hands-on time, plus marinating. The result? Restaurant-worthy lamb skewers that’ll transport you straight to Greece.

Storage Options

If you have leftovers (lucky you!), storing Lamb Souvlaki is a breeze.

Let the grilled lamb cool completely before transferring it to an airtight container. Stored in the fridge, it will stay fresh for up to 4 days. This makes it a fantastic meal prep option for lunches and quick dinners throughout the week.

To freeze, place the cooled lamb in a freezer-safe container or zip-top bag. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

For reheating, the best method is in a hot skillet over medium heat. Add a splash of water or broth to keep it moist. You can also reheat in the microwave, though it may dry out slightly—just cover with a damp paper towel and heat in 30-second bursts.

Variations and Substitutions

One of the best parts about Lamb Souvlaki is how easy it is to tweak based on what you have or what you love.

If lamb isn’t your thing, this recipe works beautifully with chicken thighs, beef sirloin, or even pork tenderloin. Just be sure to adjust cooking times based on the protein you choose.

Want to go meatless? Try using portobello mushrooms or halloumi cheese as your base. Both hold up well on the grill and soak up the marinade beautifully.

For a spicy twist, add a pinch of red pepper flakes or smoked paprika to the marinade. It adds depth and a subtle kick without overpowering the traditional flavors.

Swap out the pita for lettuce wraps or serve the skewers over a grain bowl with quinoa, brown rice, or couscous. It’s a great way to lighten things up or go gluten-free.

Don’t have a grill? No problem. Use a grill pan on the stovetop or broil the skewers in the oven, flipping halfway through to get that caramelized exterior.

No matter how you make it, this dish is incredibly forgiving and endlessly adaptable. Feel free to get creative—just don’t skip the marinade. That’s where the magic happens.

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