Greek Style Lamb Kebabs (Souvlaki)

Looking for something a little bit different to do on the barbecue this year? Why not try these easy peasy Greek Style Lamb Kebabs? Marinated in a delicious mix of olive oil, oregano, lemon and garlic, they are so simple to make – but taste incredible! Not BBQ weather? No problem – you can make these indoors too.

Phew – it has been super hot in the UK lately – particularly down in the South East where I live, with temperatures reaching 34 degrees on one day. Suddenly all thoughts of stews and casseroles have gone out of the window and it’s barbecues galore!

So often barbecues can mean sausages and burgers…but after several days of hot weather and BBQs in a row, that can get a little dull – so what about trying something a little different?

For the last few months I have been working with the ‘LAMB. Tasty Easy Fun’ campaign, sharing my love of lamb and creating lots of delicious and easy peasy lamb recipes. And did you know – lamb is fabulous on the BBQ? I mean, I love lamb in all its forms, but barbecuing it seems to take it to the next level – there is such a great affinity between the smokiness of the barbecue and the delicious flavour of lamb – if you haven’t tried it yet, you really should!

These gorgeous lamb kebabs are inspired by the Greek dish known as souvlaki. In my version, the lamb is marinated in a delicious combination of olive oil, lemon juice, oregano and garlic, then threaded onto skewers and barbecued (or grilled) for 3-4 minutes on each side. The lamb is deliciously charred on the outside but tender, juicy and full of flavour on the inside. Ideally you would leave the lamb to marinate for a couple of hours, but if you don’t have time don’t worry, just continue with the recipe – these Greek kebabs will still taste really good!

And if it’s not barbecue weather, or you just don’t have time to get the barbecue ready, no worries – these can be done under the grill or in a griddle pan – or even a frying pan!

To serve, you could stick to the Greek theme and eat these lamb kebabs in pittas with a simple Greek Salad and a refreshing mint and cucumber Tzatziki. Alternatively, serve these as I did with spicy Mexican Roasted Potato Cubes and my easy peasy Easy No Mayo Coleslaw. Either way makes for a delicious, but very easy BBQ!

I have kept this recipe very simple and easy to do by just using lamb in my kebabs, but if you wanted to you could add vegetables such as red peppers, courgettes and aubergines to your skewers – if you want to be even more adventurous, why not add some halloumi too? To add even more flavour to the marinade, you could try adding some cumin and/or chilli to the mix.

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Greek Style Lamb Kebabs (Souvlaki)

Looking for something a little bit different to do on the barbecue this year? Why not try these easy peasy Greek Style Lamb Kebabs? Marinated in a delicious mix of olive oil, oregano, lemon and garlic, they are so simple to make – but taste incredible! Not BBQ weather? No problem – you can make these indoors too.

Cook ModePrevent your screen from going dark

Course BBQ, Main Course

Cuisine Greek

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people

Calories 455kcal

Author Eb Gargano

Ingredients

Metric - US Customary

Greek Style Lamb Kebabs

• 60 ml olive oil
• Juice of 2 lemons
• 2 cloves garlic crushed or grated
• 1 tablespoon dried oregano plus extra for garnish
• ½ teaspoon salt
• ½ teaspoon black pepper
• 900 g lamb leg steaks diced into small cubes (or buy the lamb pre-diced)

You will also need...

• 8 skewers ideally metal – if using wooden skewers see note

Instructions

• Mix together all the ingredients (except the lamb) in a large bowl. Add in the lamb cubes and turn the lamb in the marinade until well coated. Cover with clingfilm and marinate for 2 hours in the fridge, or if you don’t have time, simply continue with the recipe.
• Remove the lamb from the fridge 15 minutes before you need it, if you can, to allow it to come up to room temperature. Thread the cubes of lamb onto the skewers (see note if using wooden skewers), so you have a roughly even amount of lamb on each of the 8 skewers.
• Get your BBQ/grill/griddle pan nice and hot and cook the lamb for 3-4 minutes on each side until slightly charred on the outside, but still soft and juicy on the inside (test a little cube if you’re not sure – cooks perk, eh?).
• Serve sprinkled with a little more oregano.

Notes

(1) If you are using wooden skewers, make sure you soak them well in water before using them so they don’t burn.
(2) If you have the time, allow 2 hours for marinating.

Nutrition information is approximate and meant as a guideline only.

Nutrition Facts

Greek Style Lamb Kebabs (Souvlaki)

Amount Per Serving

Calories 455 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 6g38%

Cholesterol 146mg49%

Sodium 438mg19%

Potassium 729mg21%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 46g92%

Vitamin A 20IU0%

Vitamin C 29.1mg35%

Calcium 57mg6%

Iron 4.8mg27%

* % Daily Values are based on a 2000 calorie diet

Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

This is a collaborative post with the ‘LAMB. Tasty Easy Fun’ campaign. ‘LAMB. Tasty Easy Fun’ is an EU funded campaign which aims to increase the use of lamb in everyday cooking.  Lamb is often considered difficult to cook, expensive, or something to be saved for Sunday roasts. The aim of the campaign is to demonstrate just how tasty, easy and fun lamb is to cook with every day of the week! 

Love Lamb? Check out my collection of Easy & Delicious Lamb Recipes

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