Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Greek Lamb Souvlaki

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Greek Lamb Souvlaki

    Theo prefers to use legs of lamb for these delicious kebabs, as the meat is relatively lean; "well, they are used for running".

    • Preparation time: 15 minutes, plus overnight
    • Cooking time: 7-9 minutes each
    • Total time: 22-24 minutes, plus overnight marinating 15 minutes

    Makes: 12 kebabs


    • 1½ tbsp dried thyme
    • 6 garlic cloves, crushed
    • 3 lemons, finely grated zest and juice
    • 150ml olive oil
    • 150ml red wine
    • 1.5kg leg of lamb, trimmed of fat, boned and cubed
    • ½ tsp dried chilli flakes


    1. Mix together the thyme, garlic, lemon zest, 100ml olive oil and red wine in a non-metallic bowl. Add the lamb and stir. Cover and marinate for 3–4 hours or leave overnight in the fridge.
    2. Preheat the grill to high. Drain off the marinade juices and whisk with the remaining olive oil and lemon juice. Thread 4 pieces of lamb onto 12 metal skewers, or wooden skewers that have been soaked in water for an hour.
    3. Place the lamb skewers on a baking sheet and brush with the lemony marinade. Season with salt and pepper, place under the hot grill for 7–9 minutes each side until the lamb is cooked through. Sprinkle with chilli flakes and serve straight away.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars