🍢 Lamb Souvlaki
Lamb Souvlaki is a Greek grill favourite: cubes of lamb marinated in olive oil, lemon juice, garlic and dried oregano, threaded onto skewers and grilled until charred outside and juicy inside. The lemon and oregano give it a bright, herby flavour. It is served hot off the grill with lemon wedges, a tomato and cucumber salad or grilled vegetables.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g boneless lamb leg, cut into 3 cm cubes
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 garlic cloves, crushed
- 2 tsp dried oregano
- Salt, pepper
- Lemon wedges, tomato and cucumber, to serve
Method
- Mix the oil, lemon, garlic, oregano, salt and pepper and marinate the lamb for 1–4 hours.
- Thread onto skewers, leaving small gaps between the pieces.
- Grill over high heat for 10–14 minutes, turning, until browned and cooked through.
- Rest 3 minutes and serve with lemon and salad.
How to make it lighter
- Use lamb leg and trim the visible fat before cubing.
- Shake off excess marinade before grilling — 1 tbsp oil ≈ 120 kcal.
- Add pepper, onion and tomato pieces to the skewers to make the portion bigger.
History
Grilling small pieces of meat on skewers has a long history in Greece, and the name souvlaki, 'little skewer', is a diminutive of souvla, 'skewer'. Today souvlaki is one of the most popular street foods in Greece.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →