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This succulent lamb souvlaki recipe brings authentic Greek flavors right to your backyard grill. The tender cubes of lamb marinated in a blend of Mediterranean herbs and spices create an irresistible meal that transports you straight to the Mediterranean coast with every bite.
I first made this lamb souvlaki during a backyard gathering with friends who had recently returned from Greece. The aroma of the grilling lamb had everyone gathering around the grill with anticipation, and now it has become our signature summer dish that guests request by name.
Ingredients
- Lamb shoulder or leg: Trimmed and cubed provides the perfect balance of tenderness and flavor for authentic souvlaki
- Fresh lemon juice: Brightens the entire dish and helps tenderize the meat naturally
- Extra virgin olive oil: Creates richness and helps distribute flavors throughout the marinade
- Dried oregano: Essential for authentic Greek flavor, use Mediterranean oregano for best results
- Fresh garlic: Adds pungent depth that mellows beautifully during grilling
- Fresh onion: Provides sweetness and complexity in the marinade
- Ground cumin: Adds a subtle earthy note that complements lamb perfectly
- Salt and pepper: Enhance all the flavors and ensure properly seasoned meat
Step-by-Step Instructions
- Prepare the marinade:
- Combine olive oil, lemon juice, salt, pepper, oregano, minced garlic, minced onion, and cumin in a large bowl and whisk until thoroughly mixed. This aromatic base infuses the lamb with classic Greek flavors and helps tenderize the meat.
- Marinate the lamb:
- Add lamb cubes to the marinade and toss thoroughly to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight marination yields the most flavorful results. The acids in the lemon juice will gently break down tough muscle fibers while the herbs and spices penetrate the meat.
- Prepare for grilling:
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Heat your grill to medium-high heat—approximately 375°F to 400°F—or prepare a grill pan with a light coating of olive oil to prevent sticking.
- Thread the meat:
- Remove lamb from marinade, allowing excess to drip off. Thread 5-6 pieces onto each skewer, leaving small spaces between pieces to ensure even cooking. Arrange skewers on a tray ready for grilling.
- Grill to perfection:
- Place skewers on the preheated grill and cook for 8-10 minutes total, turning occasionally to ensure even browning on all sides. For medium-rare lamb, cook to an internal temperature of 145°F using an instant-read thermometer. Let rest for 3-5 minutes before serving.
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The secret to perfect lamb souvlaki lies in the quality of the lamb itself. I discovered this when I splurged on locally raised lamb for a special anniversary dinner. The difference in flavor was remarkable, and my husband who claimed not to like lamb became an instant convert. Now we save up for the good stuff whenever this dish is on our menu.
Perfect Pairings
Lamb souvlaki truly shines when served with traditional accompaniments. Warm pita bread, cooling tzatziki sauce, and a crisp Greek salad create the perfect meal. The contrast between the hot, richly flavored meat and the cool, tangy yogurt sauce creates a beautiful balance that highlights the lamb. For an authentic Greek experience, add a side of lemon potatoes or herb-flecked rice pilaf.
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Temperature Guide
Understanding the correct doneness for lamb ensures the best possible souvlaki. For rare lamb, aim for 125°F which will yield a very pink center with maximum juiciness. Medium-rare at 135°F provides a warm pink center and is ideal for showcasing lamb's flavor. Medium at 145°F offers less pink but still tender meat. Avoid cooking beyond 150°F as lamb can quickly become tough and lose its distinctive character.
Make-Ahead Options
This lamb souvlaki recipe works beautifully for meal prep and entertaining. The marinade actually improves when prepared a day ahead, allowing the flavors to meld. Lamb can safely marinate for up to 24 hours in the refrigerator. For parties, thread the skewers up to 4 hours before cooking and keep refrigerated until 30 minutes before grilling. Cooked souvlaki can be reheated gently or even enjoyed cold in wraps or salads the next day.
Common Recipe Questions
- → How long should I marinate the lamb for souvlaki?
For best results, marinate the lamb cubes for at least 2-4 hours to allow the flavors to fully penetrate the meat. You can marinate for up to 24 hours in the refrigerator for even more flavor development.
- → What cut of lamb works best for souvlaki?
Leg of lamb or shoulder works best for souvlaki as they provide tender, flavorful meat that holds up well to grilling. Trim excess fat and cut into uniform 1-inch cubes for even cooking.
- → How do I know when lamb souvlaki is properly cooked?
The most reliable method is using an instant-read meat thermometer. Lamb souvlaki is properly cooked when it reaches an internal temperature of 145°F (63°C), which provides a medium-rare to medium doneness that keeps the meat juicy and tender.
- → What sides pair well with lamb souvlaki?
Traditional accompaniments include warm pita bread, tzatziki sauce, Greek salad, and roasted vegetables. Rice pilaf, lemon potatoes, or a simple cucumber and tomato salad also complement the flavors wonderfully.
- → Can I use wooden skewers instead of metal ones?
Yes, you can use wooden skewers, but they must be soaked in water for at least 30 minutes before use to prevent them from burning on the grill. Metal skewers conduct heat better and can help cook the meat from the inside as well.
- → Can I cook lamb souvlaki in the oven instead of grilling?
Absolutely! While grilling provides the traditional smoky flavor, you can bake lamb souvlaki in the oven at 400°F (200°C) for about 15-20 minutes, turning halfway through. You can also finish with a brief broil to achieve a charred exterior.