Grilled Lamb Souvlaki Recipe (Juicy Greek Skewers)

My husband lived in Greece after college, and like to make Greek food for us often – but his Lamb Souvlaki is one of my all time favorites. He makes simple grilled skewers that have a bright burst of flavor from a handful of herbs and a good hit of lemon. If you’re chasing the perfect souvlaki recipe to transport you instantly to Greece, this recipe nails it every single time!

Lamb Souvlaki is Greek street food at its finest: tender cubes of marinated lamb, grilled over high heat until charred on the outside and still juicy inside, served with warm pita, cool tzatziki, and whatever else you want to pile on. It’s fast, it’s bold, and it tastes like a vacation- and it’s shockingly simple!

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

What is Lamb Souvlaki?

Souvlaki literally means ‘little skewers’ in Greek. While you’ll find souvlaki made with pork, chicken, and beef throughout Greece, lamb is the original and — in my household, at least — the best. The combination of smoky char from the grill, earthy oregano, and bright lemon is what Greek food is all about.
It’s also one of the most forgiving recipes you’ll ever make. The marinade does almost all the work. Your job is to not overcook it.

How to Make Grilled Lamb Souvlaki

This simple method is what my husband learned to make while he lived in Greece, and is one we’ve used time and time again for perfect grilled lamb skewers!

Why You’ll Love This Recipe

• Easy to make with simple ingredients
• Packed with bold, fresh Mediterranean flavors
• Perfect for grilling season or year-round cooking
• Great for entertaining or meal prep
• Delicious served as skewers or wraps

Greek Lamb Kabobs Ingredients

To make this recipe, you’ll need the following ingredients:

• Lamb – I used leg of lamb, which came deboned. With all red meat, it’s important to trim off as much silver skin as possible, as it is chewy, inedible, and doesn’t break down during cooking.
• Souvlaki Marinade – marinating lamb is essential for perfect juicy skewers, marinating overnight is always best!

The Marinade – Why It Works

A good souvlaki marinade has three jobs: tenderize the meat, carry flavors deep into the lamb, and keep the skewers from drying out on the grill. Here’s what each ingredient does:

• Lemon juice + zest: The acid tenderizes the muscle fibers and adds bright citrus flavor. The zest adds intensity without bitterness.
• Extra virgin olive oil: Carries fat-soluble flavor compounds into the meat and keeps skewers from sticking. You want enough to coat – not a pool of oil. ¼ cup is the right amount for 2 lbs of lamb.
• Fresh garlic: Pungent and deep when raw, it mellows on the grill into something rich and savory.
• Dried oregano: The defining herb of Greek cooking. Don’t skip it, don’t substitute it. Oregano is what makes this taste like Greece.
• Salt: Draws seasoning into the meat during the marinate. Add salt to the marinade, not just before cooking.

Marinating time matters more than almost anything else here:

• 45 minutes is the absolute minimum and won’t get you very far. 4 hours is the real minimum.
• Overnight (12–24 hours) is when the lamb becomes genuinely exceptional – the lemon and garlic fully penetrate the meat and you get deep, even flavor all the way through.
• Make the marinade the night before.

Lamb Souvlaki On the Grill Step by Step

Once you’ve gathered your ingredients, we will use the following method:

Prepare the Lamb

Remove excess fat, silver skin, and bone from your lamb. Cut the lamb into small, but uniform pieces, about 1”-1.5” square.

Marinate Lamb

Dice the raw garlic cloves. Zest and juice your lemon, and add to the diced garlic and remaining dry ingredients, and olive oil. Mix well and then add your lamb. I like to store the marinading lamb in a zip-top bag in the refrigerator. I recommend you allow the lamb to marinate for at least 30-45 minutes.

Add to Skewers

When you’re ready to cook the lamb, place it on skewers keeping pieces of the same size together.

Grill Lamb Skewers

I used a Lodge Sportsmall grillto cook my lamb skewers. You can find the grill here. I used Jealous Devil Onyx Binchotan Charcoal because a relatively small amount burns very hot and clean. Cook the skewers, turning regularly until they are brown on all sides and reach an internal temperature of 130o degrees for medium doneness.

Rest & Serve

Once the lamb has reached an internal temperature of 130F for medium doneness, remove it from the grill and let rest for 5-7 minutes before serving. You can serve still on the skewer, or remove it from the skewer before serving.

Grill Setup and Cooking

Preheat your grill to medium-high – around 400-450°F. You want high, direct heat to get char on the outside without turning the lamb into a steam bath. Too low and you get gray, rubbery meat with no color.

Rest 3-5 minutes before serving. This redistributes the juices so they stay in the meat, not on your cutting board.

Make Ahead and Leftovers

• Marinade up to 48 hours ahead. The lamb improves with time – this is a recipe that actively rewards advance planning.
• Freeze the marinated (uncooked) lamb for up to 3 months. Thaw in the fridge overnight – the lamb will continue marinating as it thaws.
• Leftover cooked lamb keeps in the fridge 3–4 days. Reheat gently on a skillet with a splash of olive oil.
• Leftover lamb tacos: warm tortillas, shredded lamb, tzatziki (or plain yogurt), cucumber, red onion. Surprisingly good.
• Leftover lamb grain bowls: serve cold sliced lamb over farro or rice with cucumber, olives, cherry tomatoes, and lemon dressing.

Tips and Tricks to Perfect Lamb Souvlaki:

Lamb souvlaki is incredibly easy to make, but these tips will help make it even better. For the best lamb souvlaki every time, keep these tips in mind:

• Marinate for at least 2 hours, but ideally overnight.
• Don’t overcook- lamb is best when slightly pink in the center.
• Cut meat into evenly sized pieces for consistent cooking.
• Let the meat rest after grilling to keep it juicy.
• Use high heat to get that perfect char without drying it out.

Cut the lamb into uniform pieces. One of the most important parts of getting this recipe right is to ensure the lamb is cut into uniform pieces. Uniform pieces ensure that the lamb will cook evenly on the grill.

My Pro Tip

Cut Lamb Evenly

Cut your lamb into evenly sized cubes so everything cooks at the same rate.

Best Cut of Lamb for Souvlaki

Boneless Leg of Lamb is the gold standard – great lamb flavor, reasonable fat content, and it holds together well on a skewer. Plan on 2 to 2.5 pounds for 4 servings (about 8 skewers). Here’s what else works:

• Boneless leg of lamb (preferred): Tender, juicy, great flavor. Trim the thick fat cap but leave some marbling.
• Lamb shoulder: Slightly fattier and tougher — great flavor but benefits from longer marinating time (12–24 hrs minimum). Cut fat deposits away before cubing.
• Lamb chump chops: Boneless chump chops are an underrated option — well-marbled and flavorful.
• Avoid: Lamb cutlets (too expensive, too thin), shank (slow-cooking cut — will be tough when grilled), backstrap (too lean, dries out).

Cut lamb into uniform 1–1.5 inch cubes. This is non-negotiable for even cooking — if some pieces are twice the size of others, half your skewer will be overcooked before the other half is done.

How to Grill Perfect Lamb Souvlaki

Grilling lamb souvlaki is quick and easy, but a few key tips make all the difference.

• Preheat your grill to medium-high heat (about 400–450°F)
• Thread marinated lamb onto skewers (soak wooden skewers for 30 minutes first)
• Grill for 8–10 minutes total, turning every 2–3 minutes

For best results:

• Cook to 135–140°F for medium-rare or 145°F for medium
• Don’t overcrowd the skewers—leave a little space between pieces
• Let the lamb rest for a few minutes before serving

You’re looking for a beautiful char on the outside while keeping the inside tender and juicy.

How to Serve Lamb Souvlaki

The classic Greek way is straight from the skewer into a pita wrap. Warm the pita on the grill for 30 seconds per side, spread with tzatziki, add the lamb, top with a squeeze of lemon. That’s it. That’s the move.

For a plated dinner: serve over Greek lemon rice or orzo, with Greek salad alongside and tzatzikias a sauce.

For a crowd: set up a DIY Souvlaki station – skewers on a platter, warm pitas, bowls of tzatziki and Greek salad. Everyone builds their own. This is how it’s done at Greek tavernas and it’s the easiest way to feed a group!

Turn This Into a Lamb Gyro

Want to take this recipe to the next level? Turn your lamb souvlaki into a delicious gyro-style wrap. Simply:

• Warm soft pita bread
• Add grilled lamb
• Add tzatziki, sliced tomatoes, red onion, and lettuce
• Finish with a squeeze of lemon
• Top with garlic sauce and crispy golden french fries

It’s fresh, flavorful, and perfect for an easy dinner or casual entertaining!

Gyro Skewer Variations

This recipe is incredibly versatile-try these variations:

• Chicken souvlaki: Swap lamb for chicken breast or thighs
• Beef souvlaki: Use sirloin or tenderloin
• Vegetarian: Use mushrooms, zucchini, and halloumi

You can also adjust the marinade with extra spices like paprika or cumin for a slightly different flavor profile.

Oven & Air Fryer Instructions

No grill? No problem! Use my tips below to adapt this recipe for the oven or air fryer:

Oven:

• Preheat to 425°F
• Place skewers on a baking sheet
• Roast for 12–15 minutes, turning halfway through

Air Fryer:

• Preheat to 400°F
• Cook skewers for 8–10 minutes, shaking or turning halfway

Both methods still deliver juicy, flavorful lamb with minimal effort.

What to serve with Lamb Souvlaki

Tzatziki sauce
Greek salad
Lemon rice
Grilled zucchini and squash
Spicy whipped feta
Rice pilaf

Greek Gigantes Plaki Beans

Avgolemono Sauce

Greek Frappé Iced Coffee

Halloumi Recipe (Greek Fried Cheese)

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Lamb Souvlaki FAQ:

If the weather isn’t conducive to grilling, you can cook your lamb souvlaki in the oven. Cook it on a sheet pan sprayed with non-stick cooking spray. Broil at 400o turning every 5 minutes until the lamb is browned evenly and reaches an internal temperature of 130o F.

Yes! You can freeze the marinated lamb (before cooking) for up to 3 months.

At least 2–4 hours, but overnight is best for maximum flavor and tenderness.

135–140°F for medium-rare, 145°F for medium.

Absolutely- just cook the lamb pieces directly on a grill pan or skillet.

Yes, dried oregano works perfectly and is traditionally used in Greek recipes.