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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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…

  • 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, questions and tips

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12th Aug, 2009
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.
29th Jul, 2009
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.
12th Jun, 2009
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!
5th Jun, 2009
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).
1st Jun, 2009
Only problem with these is the recipe says the other batch can be frozen , mine haven't made it that far! These are a must.
27th May, 2009
I made these for a bbq and they were delicious, so tender and beautifully flavoured. The receipe was so simple and I would definitely make them again. My friends were very impressed.
19th May, 2009
Food from heaven :) I was worried about the quality of meat I'd get from shoulder, but I was pleasantly suprised given the cheapness of it compared to other cuts. I served mine with tomatoes, red onions and natural yoghurt. I also used Tesco garlic and herb flatbreads because I couldn't find plain ones, and the seasoning made such a difference. Gorgeous combinations of flavours and so simple to make. Does still cost a bit more than a usual meal all in, but soooo worth it.


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