Greek Style Lamb Kebabs (Souvlaki)

5 from 1 vote

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.

Course BBQ, Main Course

Cuisine Greek

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 455kcal

Author Eb Gargano

Ingredients

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

Metric - US Customary

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