Square image of Lamb souvlaki kebabs on top of toasted breads

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!
Course Dinner
Cuisine Greek
Keyword bbq side dish, kebab, souvlaki, summer recipe
Prep Time 10 minutes
Cook Time 12 minutes
marinating time 2 hours
Total Time 22 minutes
Servings 4 servings
Author Nicky Corbishley


  • 2 cloves garlic crushed
  • 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 lean lamb cut into bite sized chunks
  • 2 tbsp vegetable oil


  • 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.
  • 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. 
  • Place the lamb kebabs on the barbecue (or on the griddle/under the grill/broiler) and gril 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.


  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.

Nutritional Information

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
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