Lamb souvlaki skewers

Lamb souvlaki skewers

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(16 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins Plus marinating

Skill level

Easy

Servings

Serves 10

Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day

Nutrition and extra info

Additional info

  • Skewers freezable
Nutrition info

Nutrition per serving

kcalories
356
protein
34g
carbs
20g
fat
16g
saturates
6g
fibre
2g
sugar
4g
salt
0.99g

Ingredients

  • 1½ kg lamb leg or shoulder (fat trimmed), cut into chunks
  • 100ml olive oil
  • 100ml red wine
  • 2 tsp dried oregano
  • zest and juice 2 lemons
  • 2 garlic cloves, crushed

To serve

  • flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt

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Method

  1. Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper – don’t add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
  2. Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
  3. Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.

Recipe from Good Food magazine, June 2009

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Comments

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sandrew834's picture

This recipe was quite easy despite the long list of ingredients. I used Greek yogurt and skipped the cheese cloth step for the tzaziki, and it still came out great. Also, I used flank steak instead of lamb, and it was almost as good as the lamb I've had at Greek restaurants. juiceblendz.com.

lisaann612's picture

Served this on a hot Sunday afternoon with pittas, tzatziki, salad and a jug of Pimms. Heaven! Marinating overnight makes the lamb lovely and tender. I didn't bother cooking on skewers......I just left cooked it in the oven.

carolhowells's picture

unfortunately this recipe will not print!

kimkap's picture
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I wasn't too sure about this one while it was marinading but once cooked it was lovely. I'd used my last skewers and my husband liked it that much he's been out and bought 100 skewers and asked if we can have it again - praise indeed.

fayfumbs's picture
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Lovely flavours.

ashleighhoulden's picture

Absolutely fab! Husband loved it.
Didn't want to spend the money on all that lamb so bought a pack of diced lamb (plenty for two). Also didn't have any skewers so just fried it up any way and it still worked fab.

Served it with garlic & herb flat bread, home made tzatziki, boiled new potatoes and a salad. Loads of chilli sauce!

sandradd's picture
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Absolutely gorgeous and so worth marinating overnight - I made only 2 changes - one with the cut of meat - I used a canon of lamb from my butcher - perfectly lean but with just the right amount of marbling for flavour - the rest of the recipe was followed to a T - fortunately I am the very proud owner of a Tefal Actifry (couldn't live without it - lol ), so instead of skewering Idrained the meat and cooked in my Actifry for only 15mins (no extra fat needed) result was perfectly crisp brown meat with a hint of pink in the middle and superbly melt in the mouth - this recipe will get used many times - btw you need to put a warning on this recipe - the old man actually kissed me as a thank you - hahaha

stephanie88's picture
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Apart from the fact that I will use a different cut of lamb next time (I spent most of my time on these trying to cut away the fat from the shoulder, not a very appetising task at all!) this marinade went down a treat with my mates, some saying it was the nicest lamb they had ever eaten! Marinate overnight for best results.

jenienoyce's picture
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Made these last Summer for a family BBQ: delicious! I think next time I may use a slightly better cut of meat but that's only because I can be a bit fussy, there were't any complaints from anyone else. Such a lovely flavour though, left mine over night to marinate. Can't wait to make again this summer :)

ashley_s's picture
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We loved these, we couldn't find flat breads so we had them with pittas, salad and a mint & cucumber yoghurt.

drhshires's picture
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I can't comment on how authentic this tastes as a Greek kebab but I can say that these were delicious! I made them on a summer's evening and we sat outside eating them al fresco style with a glass of wine and it was heaven. And they were so good that my mother-in-law asked me for the recipe ;)

michfitz's picture

Have had Souvlaki before that was done with beef with the addition with some ground cumin - absolutely heavenly! For those who are adventurous I would recommend giving this variation a try! Adjust spice addtion to your preference, of course.

jnduggan's picture
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Really good - had this with garlic pittas, a mixed salad and tzatziki - was lovely!

ukberni's picture

What a delicious surprise - yummmm-my! Making these again tonight!! Can't find flatbread anywhere though (guess I should make those as well?!) so we, too, are having wholemeal pittas.

emmawelsh's picture

Really nice flavour. The lamb was so tender, although I did marinade it for about a day and a half after bbq was rained off and substitiute meal made instead. Lined our pittas with tatziki before filling with the lamb. Would defintiely make again.

trysomethingnew's picture

I love lamb but my spouse doesn't. I had treated myself to some leg steaks in the hope he would eat some. Well I tried this recipe and we both think it's ace. I only had wholemeal pitta bread but it was perfect just the same.

halincyprus's picture
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No, I'm sorry; what's the difference between this and a kuzu sis kebap that I can get from any corner kebap shop for 5 Turkish Lira (about £2)?
Giving it a Greek name does not make it Greek; if you want really great kebap come to North Cyprus. It's cheaper to buy a kebap than to make it!

bevan1's picture
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This was *amazing*. I used a neck joint, which was only £5 - I don't have a BBQ (or an outdoors to cook it in), so griddled the lumps of meat - the recipe made enough for 4 meals (I froze the other three, and the extra marinading that the meat got whilst it was defrosting was fantastic).

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