Traditional Lemon and Oregano Lamb Souvlaki
Tender lamb cubes marinated in extra virgin olive oil, fresh lemon juice, and dried Greek oregano.
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Ingredients
- 2 pounds Lamb shoulder or leg, cut into 1-inch cubes
- 1/2 cup Extra virgin olive oil
- 2 lemons Fresh lemon juice
- 2 tablespoons Dried Greek oregano
- 4 cloves Garlic cloves, minced
- 1 1/2 teaspoons Salt
- 1 teaspoon Black pepper
- 1/2 teaspoon Dried thyme(optional)
- 10 pieces Wooden or metal skewers
- 1 whole Lemon wedges for serving
Instructions
- 1
In a large glass bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- 2
Add the lamb cubes to the bowl and toss thoroughly to ensure every piece is well coated in the marinade.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is best for maximum flavor.
- 4
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
- 5
Thread the marinated lamb cubes onto the skewers, leaving a tiny bit of space between each piece for even cooking.
- 6
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- 7
Grill the skewers for about 3-4 minutes per side, or until the lamb is browned and cooked to your desired level of doneness.
- 8
Remove from heat and let the meat rest for 5 minutes before serving with fresh lemon wedges.
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