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!
Servings: 4 servings
Ingredients
Marinade
- 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
Lamb
- 500 g (1.1 lbs) lean lamb cut into bite sized chunks
- 2 tbsp oil I use avocado oil, but other neutral oils such as sunflower or canola work too.
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 (but no more than 10).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 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 pita bread, tzatziki and a tomato-onion salad.
Video
Notes
Can I make it ahead?
This recipe calls for being marinating ahead of time. You can 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 not quite as tender when reheated, but still good.
Will it freeze?
Yes. Cool, cover and freeze. Then defrost in the fridge overnight and reheat as per above. 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
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