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Lamb and Lemon Souvlaki

Greek · Dinner · Easy

Lamb and Lemon Souvlaki

Total
2 hr 35 min
Prep
2 hr 20 min
Serves
4
Calories
565
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Lemon, dill and garlic season tender lamb skewers with charred edges. Warm pita catches the juices after a short rest off the grill.

A sharp lemon marinade gives Lamb and Lemon Souvlaki a fresh edge against rich leg meat. Small, evenly cut cubes cook quickly over high heat, developing browned corners without needing a long roast.

Use boneless leg and trim away tough membranes before cubing. Leave small gaps between pieces on the skewers so heat reaches the sides, and rest the cooked meat before filling the bread.

ZestyHerbySavoryGrillDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Mix garlic, salt, olive oil, lemon zest and juice, and dill. Toss with lamb, cover and refrigerate for .

  2. Heat a grill or grill pan to medium-high. Thread lamb onto metal skewers, leaving small gaps, and discard the used marinade.

  3. Grill for , turning every few minutes, until browned on several sides and the center reaches 145°F. Transfer to a platter and rest for .

  4. Warm pita bread on the grill for per side until soft with lightly toasted patches. Slide the lamb off the skewers and serve in the bread.

Forkue tips

  • If using bamboo skewers, soak them in water while the lamb marinates to reduce scorching.

Storing and reheating

Refrigerate lamb for up to 3 days. Reheat gently in a covered skillet with a spoonful of water; warm the bread separately to keep it flexible.

Kitchen gear

SkewersTop picks on AmazonGrill panTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

565Calories
40gProtein
38gCarbs
28gFat

Lamb and Lemon Souvlaki: FAQ

Can I marinate it overnight?

A long lemon soak can soften the outer texture too much. For overnight preparation, add the juice only during the final two hours.

Can I use lamb shoulder?

Shoulder is better for a long braise. Boneless leg is tender enough for the quick cooking these skewers need.

How do I store and reheat Lamb and Lemon Souvlaki?

Refrigerate lamb for up to 3 days. Reheat gently in a covered skillet with a spoonful of water; warm the bread separately to keep it flexible.

How long does Lamb and Lemon Souvlaki take?

About 2 hr 35 min in total: 2 hr 20 min prep and 15 min cooking.

What do I need to make Lamb and Lemon Souvlaki?

The key ingredients are garlic, lemon, dill, lamb leg and pita bread, plus pantry basics.

Any tips for Lamb and Lemon Souvlaki?

If using bamboo skewers, soak them in water while the lamb marinates to reduce scorching.

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