Peppercorn and Bay Leaf Lamb Souvlaki
A classic preparation using cracked black peppercorns and aromatic bay leaves for a clean, sharp taste.
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Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons black peppercorns, coarsely cracked
- 6 leaves dried bay leaves, broken into pieces
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 12 leaves fresh bay leaves for skewering(optional)
- 4 pieces warm pita bread
Instructions
- 1
In a large glass bowl, whisk together the olive oil, lemon juice, minced garlic, cracked peppercorns, and oregano.
- 2
Add the lamb cubes and the broken dried bay leaves to the marinade, tossing well to ensure every piece is coated.
- 3
Cover the bowl and refrigerate for at least 2 hours, though overnight is best for the deepest flavor.
- 4
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
- 5
Thread the lamb onto the skewers, alternating every few pieces of meat with a fresh bay leaf for extra aroma.
- 6
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- 7
Grill the skewers for 8 to 10 minutes, turning occasionally, until the lamb is browned on the outside but still juicy inside.
- 8
Remove from heat and let the meat rest for 5 minutes before serving with warm pita and a squeeze of fresh lemon.
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