Lamb souvlaki skewers

Lamb souvlaki skewers

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(18 ratings)

Prep: 10 mins Cook: 15 mins Plus marinating


Serves 10
Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day

Nutrition and extra info

  • Skewers freezable

Nutrition: per serving

  • kcal356
  • fat16g
  • saturates6g
  • carbs20g
  • sugars4g
  • fibre2g
  • protein34g
  • salt0.99g
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  • 1½ kg lamb leg or shoulder (fat trimmed), cut into chunks



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 100ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100ml red wine
  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • zest and juice 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 garlic cloves, crushed

To serve

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


  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.

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Comments (26)

sycowdog's picture

My butcher recommended lamb neck fillet and I have to say the texture was much more to my liking, fab, quick and easy marinade though!

mothertheresa's picture

Made these and froze as suggested in preparation for big family bbq.
worked a treat, Would make again.

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.

spindoctor's picture

In what universe, is a list of 5 ingredients a long list?

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

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

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

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

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

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

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

drhshires's picture

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

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.


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