Greek Lamb Souvlaki
This homemade Greek Lamb Souvlaki tastes just like you would find down a side street in Greece. Serve with flatbreads and tzatziki for an authentic recipe.
Prep Time3 mins
Cook Time12 mins
Marinating time2 hrs
Total Time2 hrs 15 mins
Servings: 2 servings
- 350 g diced lamb
- 4 tbsp olive oil
- 0.5 lemon juice only
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 garlic cloves crushed
- Flatbreads to serve
- Tzatziki to serve
Make the marinade by combining the oil, lemon juice, garlic, thyme, oregano, salt and pepper.
Put the lamb in a bowl with the marinade and marinate for at least 2 hours.
Thread the skewers with the marinated lamb.
Place the skewers on a barbecue or under a grill.
Cook for around 12 minutes, or until it gets to a temperature of 70C.
Serve in flatbreads with salad and tzatziki.
- Bring the lamb to room temperature before putting it on the grill. This will allow for it to cook more evenly.
- Turn the skewers every couple of minutes to prevent them from burning. If they do start to burn, then move them to a cooler part of the BBQ
- You can reheat the skewers by putting them in the oven under some foil for about 15 minutes.
- The lamb freezes well if you take the chunks off the skewers and put in a container. Defrost thoroughly before reheating.
Serving: 2skewers | Calories: 497kcal | Carbohydrates: 4g | Protein: 36g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 114mg | Sodium: 116mg | Potassium: 534mg | Fiber: 1g | Sugar: 1g | Vitamin C: 15.3mg | Calcium: 46mg | Iron: 4.2mg