Introduction
Lamb souvlaki is a delicious and flavorful dish that brings the taste of the Mediterranean to your kitchen. Marinated in a zesty mix of garlic, lemon, and herbs, this dish is perfect for grilling and can be served in a variety of ways, from wraps to plates. With tender chunks of lamb skewered and cooked to perfection, it’s a meal that can delight friends and family alike.
Detailed Ingredients with measures
1.2 kg/2.4 lb boneless lamb leg, fat trimmed, cut into 2.5cm/1” cubes (~900g / 1.8lb after trimming)
1 tsp cooking / kosher salt
1/2 tsp black pepper
1 tbsp extra virgin olive oil
8 – 12 skewers, wooden or bamboo
LAMB SOUVLAKI MARINADE:
5 garlic cloves, finely minced
5 tbsp lemon juice
2 tsp lemon zest
2 tsp dried oregano
3 fresh bay leaves, crushed in hand (or 2 dried kept whole)
1/3 cup white wine vinegar
3 tbsp extra virgin olive oil
1 tsp cooking / kosher salt
TO SERVE – STUFFED OR MAKE PLATES:
4 – 6 pita bread, warmed or toasted (or easy homemade flatbreads)
1 batch Tzatziki (from my Gyros recipe) or Lemon Yogurt Sauce
Greek salad (chop small for stuffing) or shredded lettuce and tomato slices
Greek lemon rice (to make plates instead of wraps)
Prep Time
12 – 24 hours (for marinating)
Cook Time, Total Time, Yield
Cook Time: 6-8 minutes
Total Time: 12 – 24 hours (marinating) + 6-8 minutes (cooking)
Yield: 8-12 servings
Enjoy the succulent flavors of lamb souvlaki, served with your choice of warm pita, refreshing tzatziki, and vibrant Greek salad or rice for a satisfying meal.
Detailed Directions and Instructions
MARINATE LAMB:
Mix together the marinade ingredients (garlic, lemon juice, lemon zest, dried oregano, crushed bay leaves, white wine vinegar, olive oil, and salt) in a large bowl. Add the cubed lamb to the bowl and toss until the meat is fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours to allow the flavors to develop.
SKEWER & COOK:
After marinating, remove the lamb pieces from the marinade. Thread 3 to 4 pieces of lamb onto each skewer to create 12 skewers total, or 5 larger skewers if preferred. Sprinkle the skewers evenly with salt and pepper for enhanced flavor.
In a large non-stick pan, heat 1 tablespoon of olive oil over high heat. Add half of the skewers to the pan, cooking for 3 minutes on one side. After 3 minutes, turn the skewers and cook for another 3 minutes on the other side, until they are nicely seared. The target internal temperature should reach 60°C (140°F) for medium rare, ensuring optimal juiciness. Once cooked, transfer the skewers to a plate and loosely cover them with foil to keep warm while you cook the remaining skewers.
BBQ COOKING:
If using wooden or bamboo skewers for BBQ cooking, soak the skewers in water for 30 minutes to prevent burning. Preheat the BBQ to medium-high heat. For added safety, use a flat iron hot plate to prevent the wooden skewers from catching fire, or utilize metal skewers for grilling.
Once the skewers are soaked, prepare them by threading the marinated lamb as before. Drizzle olive oil over the skewers to prevent sticking to the grill, and then sprinkle salt and pepper on both sides. Cook the skewers on the BBQ for 3 minutes on each side, ensuring thorough cooking.
SERVE:
To serve, arrange the Souvlaki on a serving platter for DIY wraps. Include warm or toasted pita bread, Tzatziki or Lemon Yogurt Sauce, and Greek salad (finely chopped), or serve with shredded lettuce and tomato slices. Alternatively, create plates featuring Greek lemon rice alongside a Greek salad.
Notes
Note 1:
The weight indicated is for the boneless lamb leg prior to trimming. The yield after trimming will be approximately 900g (1.8 lbs).
Note 2:
Consider using metal skewers for grilling if you want to expedite the cooking process and avoid the soaking time associated with wooden skewers.
Cook techniques
Marinating
Mix together garlic, lemon juice, lemon zest, oregano, bay leaves, vinegar, olive oil, and salt. Combine this mixture with the lamb cubes in a bowl and toss thoroughly to coat. Let the lamb marinate in the refrigerator for a period of 12 to 24 hours for the best flavor.
Skewering
After marinating, remove the lamb from the marinade and thread 3 to 4 pieces of meat onto each skewer. You can choose to create either smaller skewers (12 total) or larger ones (8 total) based on your preference.
Seasoning
Before cooking, sprinkle the skewered lamb with kosher salt and black pepper to enhance the flavor further, as seasoning just prior to cooking can significantly improve the taste of the finished dish.
Cooking on the Stove
In a large non-stick pan, heat 1 tablespoon of olive oil over high heat. Cook half of the skewers for about 3 minutes on one side, then turn and cook for another 3 minutes until nicely browned and seared. Aim for an internal temperature of 60°C/140°F for medium rare.
BBQ Cooking
If grilling, soak wooden or bamboo skewers in water for 30 minutes before use to prevent burning. Preheat the BBQ to medium-high, skewer the lamb, drizzle with olive oil, and season. Grill the skewers for approximately 3 minutes on each side for optimal flavor and texture.
Serving Suggestions
Serve the cooked souvlaki on a platter, alongside warm pita bread, tzatziki sauce, Greek salad (chopped for stuffing), or shredded lettuce and tomato. Alternatively, create plates with lemon rice and Greek salad for a complete meal.
FAQ
How long should I marinate the lamb?
For best flavor, marinate the lamb for 12 to 24 hours in the refrigerator.
Can I use metal skewers instead of wooden skewers?
Yes, metal skewers can be used and are recommended for grilling as they do not require soaking and are less likely to burn.
What is the ideal internal temperature for the lamb?
The target internal temperature for medium rare lamb is 60°C/140°F.
How can I prevent skewers from burning on the BBQ?
Soak wooden or bamboo skewers in water for 30 minutes before grilling to prevent them from catching fire.
What sides pair well with lamb souvlaki?
Lamb souvlaki pairs well with warm pita bread, tzatziki sauce, Greek salad, or lemon rice.
Conclusion
Lamb souvlaki is a delicious and versatile dish that brings the flavors of the Mediterranean to your table. With its tender marinated lamb, this recipe allows for customization with various sides and sauces, creating a delightful dining experience for any occasion.
Greek Lemon Rice
A fragrant and zesty side dish that pairs beautifully with souvlaki and enhances the Mediterranean flavor profile.
Pita Bread with Hummus
A great alternative to stuffed pita, serve warm pita bread alongside a creamy hummus for dipping, adding a delicious twist to your meal.
Grilled Vegetables
Incorporate seasonal vegetables like bell peppers, zucchini, and red onions onto the skewers or grilling them separately to complement the lamb.
Roasted Potatoes
Serve alongside roasted potatoes seasoned with garlic and herbs for a hearty, comforting addition to your meal.
Stuffed Grape Leaves
Enjoy traditional stuffed grape leaves (dolmas) as a delightful side that elevates your Mediterranean feast.
Tabbouleh Salad
A fresh and herby tabbouleh salad made with bulgur, parsley, and mint can provide a refreshing contrast to the rich flavors of the lamb.
Grilled Halloumi
Mild, salty, and slightly tangy grilled halloumi cheese adds a unique and flavorsome element to your meal.
Baklava for Dessert
Finish your meal on a sweet note with layers of flaky pastry and honey-soaked nuts in baklava, a classic Mediterranean dessert.
