Lamb souvlaki skewers

Lamb souvlaki skewers

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(18 ratings)

Prep: 10 mins Cook: 15 mins Plus marinating

Easy

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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Ingredients

  • 1½ kg lamb leg or shoulder (fat trimmed), cut into chunks
    Lamb

    Lamb

    laam

    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
    Oregano

    Oregano

    or-ee-gar-no

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

  • zest and juice 2 lemons
    Lemon

    Lemon

    le-mon

    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

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.

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Comments, questions and tips

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sycowdog
21st Jul, 2015
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
14th Jul, 2014
5.05
Made these and froze as suggested in preparation for big family bbq. worked a treat, Would make again.
sandrew834
21st Aug, 2013
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.
spindoctor's picture
spindoctor
10th Jun, 2016
In what universe, is a list of 5 ingredients a long list?
lisaann612
14th Aug, 2013
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
12th May, 2013
unfortunately this recipe will not print!
Yazmin14
24th Jul, 2017
you could always use a piece of paper and a pen........
julesthenorweegie
12th Dec, 2012
5.05
Made these along with some wholemeal pita bread, used my own measurements though, and combined it with another recipe I found online. Here's my outcome, that serves 2 hungry people! http://julesthenorweegie.blogspot.co.uk/2012/12/lamb-souvlaki.html
julesthenorweegie
12th Dec, 2012
5.05
Made these along with some wholemeal pita bread, used my own measurements though, and combined it with another recipe I found online. Here's my outcome, that serves 2 hungry people! http://julesthenorweegie.blogspot.co.uk/2012/12/lamb-souvlaki.html
kimkap
27th Nov, 2012
5.05
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.

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