Marinated succulent lamb, juicy and beautifully charred. These Greek Lamb Souvlaki Kebabs are so tasty. Cook them on the BBQ for added flavour!

Lamb souvlaki kebabs on top of toasted breads

Now we’ve got our little BBQ area built, Chris is after having barbecues for every meal.

Since he’s the barbecue master, I guess he’s doing all the cooking from now on!

and can you believe it…….. I’ve managed to get him in front of the camera for this one!!! I’ve been trying to get him in some recipe videos for AGES, and the only thing that worked was the threat of me touching his barbecue. Heh heh heh.

These are my lamb souvlaki kebabs. A recipe I first posted in 2014 when the blog was still a baby in its first year and my photography was embarrassingly bad (I’ll include one of the old photos below the recipe card).

Don’t get me wrong, I’m still very good at taking a bad photo, but I’m better than I was.

We’ve had lots of barbecues already this Summer, and we intend to take it right through to Autumn and maybe even Winter!

chunks of lamb in a bowl with garlic, lemon and herb marinade.

Here’s the lamb with the marinade ingredients just about to be mixed:

Mmmmmm let’s go with grilled meats, hot salads, some slow cooking (leg of lamb cooked over the BBQ for a few hours is definitely the way to go). Anyone care to join me?

I’m almost looking forward to Autumn. The most amazing time to be outdoors, enjoying the gorgeous colours and the cool breeze with a hot drink in one hand and a steaming skewer of lamb souvlaki in another.
Or maybe a slowed cooked brisket and garlic potato sandwich. Yes I like potatoes on my bread. Please don’t judge my carb addiction.
Or a nice slab of charred halloumi with a squirt of lemon.

The marinade for this lamb imbues some seriously deep flavours – salty, garlicky and with a good dash of lemon, they’re very very moreish.  They absolutely taste their best when cooked on the barbecue, but you can also cook them under the grill (broiler) or on a griddle (you don’t even need to skewer them if they’re cooked on the griddle).

Lamb Souvlaki on the BBQ

Souvlaki cooking on the barbecue:

I love to serve these with homemade tzatziki (I’ll include the recipe below) and also some grilled pittas or my Greek potato hash. Sometimes both!! And then finish off with a delicious quick and easy desert like these Individual No Bake Cheesecakes or a super quick and easy mug cake.

They’re quick to make, but you’ve got to let them sit in the marinade for at least 2 hours.  There’s no shortcut on this.  If you want, you can prepare ahead by marinating the lamb in the morning, and then cooking them for dinner.

Lamb souvlaki kebabs on top of toasted breads with tomato and onion salad in background

More Amazing Lamb Recipes

If you like these, try my pork gyros or my chicken souvlaki too!

Can I make it gluten free?

The lamb kebabs are already gluten free. Just be sure to serve on gluten free pita bread.

Can I make it ahead?

This recipe call for being marinating ahead of time. You cn marinate in the morning, then cook and eat in the evening.
You can cook and then reheat the kebabs (cool, cover and refrigerate, then cook in the oven at 190C/380F, covered with foil for about 15 minutes – or until piping hot throughout). They’re a little tougher when reheated though.

Will it freeze?

Yes. Cool, cover and freeze. Then defrost in the fridge overnight and reheat as per above.

Can we see Chris in some more recipe videos?

Yes!! Definitely more to come!!

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5 from 4 votes

Greek Lamb Souvlaki Kebabs

Marinated succulent lamb, juicy and beautifully charred. These Greek Lamb Souvlaki Kebabs are so tasty. Cook them on the BBQ for added flavour!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek

Ingredients

  • 2 cloves garlic crushed
  • 1 tsp table salt
  • ½ tsp dried dill
  • ½ tsp dried oregano
  • pinch of cinnamon
  • pinch of ground black pepper
  • zest and juice of one lemon
  • 500 g (1.1 lbs) lean lamb cut into bite sized chunks
  • 2 tbsp vegetable oil

Instructions 

  • Place the garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and give it a good mix together. Seal the bag (or cover the bowl) and leave to marinade for at least two hours.
    2 cloves garlic, 1 tsp table salt, 1/2 tsp dried dill, 1/2 tsp dried oregano, pinch of cinnamon, pinch of ground black pepper, zest and juice of one lemon, 500 g (1.1 lbs) lean lamb
  • After two hours, you’ll see that the lamb has started to go paler in colour. This is caused by the lemon juice which has been tenderizing the lamb.
  • Light the barbecue and wait for the coals to turn white before cooking (this takes around 20-30 minutes). Alternatively, preheat the griddle or grill/broiler.
  • Take the lamb out of the bag and place the lamb pieces on 4 skewers. Brush the remaining marinade on top of the skewers and brush with the vegetable oil. 
    2 tbsp vegetable oil
  • Place the lamb kebabs on the barbecue (or on the griddle/under the grill/broiler) and grill until they’re dark brown and thoroughly cooked. You can test this by cutting into one of the pieces of lamb and checking that it’s not pink in the middle and that any juices run clear.
  • Serve with pitta bread, tzatziki (see recipe in note 1 of the recipe notes) and a tomato/cucumber/red onion salad. Alternatively, these go great with
    my Greek potato hash.

Video

Notes

  1. To make the tzatziki mix together half a large grated cucumber (give it a good squeeze to remove the excess liquid first) with 240ml/1 cup of Greek yogurt,          
.

Can I make it gluten free?

The lamb kebabs are already gluten free. Just be sure to serve on gluten free pita bread.
.

Can I make it ahead?

This recipe call for being marinating ahead of time. You cn marinate in the morning, then cook and eat in the evening.
You can cook and then reheat the kebabs (cool, cover and refrigerate, then cook in the oven at 190C/380F, covered with foil for about 15 minutes – or until piping hot throughout). They’re a little tougher when reheated though.
.

Will it freeze?

Yes. Cool, cover and freeze. Then defrost in the fridge overnight and reheat as per above.
.

Can we see Chris in some more recipe videos?

Yes!! Definitely more to come!!
.
Nutritional information is per kebab, NOT including Tzatziki or pita bread.

Nutrition

Serving: 147g | Calories: 247kcal | Carbohydrates: 3g | Protein: 26g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 667mg | Potassium: 382mg | Vitamin C: 14.8mg | Calcium: 25mg | Iron: 2.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This post was first published in September 2014. Updated in July 2018 with new photos, recipe video and extra tips.
Here’s one of the old bad photos….

Greek Lamb Souvlaki Kebabs on a toasted pita bread.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. 5 stars
    Very good. Easy and tasty, just as we like it. I added some onion into the kebabs between lamb pieces, seemed a good idea and it was. You could add all manner of other veg to a) make the meat go further and b) add complementary flavours.

  2. I have some lamb in my freezer I’ve haven’t been sure what to do with. This recipe is it! Can’t wait to try this out!

    1. Hi Paul,

      Sorry you are having problems printing the recipes. There is a print recipe button at the top of every page and also within the recipe card its self.

      Are you getting an error when clicking those buttons? If so please let me know and i will try and help if i can

      Thanks

      Chris