Elevate your barbecue game with the majestic Lamb Souvlaki, often hailed as the reigning monarch among all souvlakia. In Greece, it reigns supreme as a beloved fast-food sensation, enjoyed either on its own or encased in soft pita bread, generously adorned with tzatziki, crisp salad, and a side of perfectly fried potatoes.
For an optimal grilling experience, I recommend soaking wooden skewers in water for 1 to 2 hours to prevent them from succumbing to the flames. Alternatively, opt for durable metal skewers for worry-free grilling.
This authentic Greek Lamb Souvlaki recipe encapsulates the essence of Mediterranean flavors and is remarkably easy to prepare, requiring just 15 minutes of prep time. A mere 5 minutes on the grill, and you'll have a delectable batch of 10 succulent souvlakia ready to enchant your taste buds. Experience the taste of Greece with each tender, flavorful bite – Lamb Souvlaki at its finest.
Greek Lamb Souvlaki - Ingredients
- 1 kg of a leg of lamb, deboned
- Sea salt
- Black pepper
- 1–2 teaspoons dried wild oregano
- 3 tablespoons of extra virgin olive oil
- 1 red onion, cut into cubes
- 1 red bell pepper, seeded, and cut into chunks
- 2 lemons, cut into wedges
Greek Lamb Souvlaki - How to Make
- Start this authentic Greek lamb souvlaki recipe by cutting the lamb into ¾-inch pieces.
- Remove any excess fat.
- Place the pieces in a bowl and season with salt and pepper.
- Add the oregano and olive oil and mix well.
- Thread a piece of lamb onto a skewer, then an onion segment, another piece of lamb, a chunk of bell pepper, then another piece of lamb.
- Repeat this same process to make 10 souvlakia.
- Heat barbecue, add the souvlakia, and cook for about 5 minutes on each side until cooked through and lightly browned.
- Remove to a plate, cover with foil, and rest for 5 minutes.
- Serve with lemon wedges.