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Hungry Healthy Happy » Recipes » Lamb

Greek Lamb Souvlaki

May 23, 2025 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 25 Comments

1594 shares
  • 198
Diet: Gluten Free / High Protein / Low Carb
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Greek lamb souvlaki with a text title overlay.

This homemade Greek Lamb Souvlaki tastes just like you would find down a side street in Greece. Tender chunks of melt melt in your mouth lamb cooked on the grill after being marinated in a generous amount of olive oil, garlic, lemon juice and herbs. Serve with flatbreads, tzatziki and all the trimmings for a great recipe to feed a crowd.

Souvlaki skewers on a wooden board with couscous, salad, olives and tzatziki.

If you are not too familiar with cooking with lamb, then this is a really good recipe to start with, as you just marinade the chunks of lamb, thread them on to a skewer and then grill them.

If you are having a dinner party with meat loving friends and family, then this recipe will go down a treat.

You can just put everything on the table and your guests can build up their own meal of flatbreads, juicy lamb, salad and lashings of creamy hummus and tzatziki. If you want to serve it how we ate it in Mykonos, then you can add some fries into the flatbread too.

If you want to try some other skewer recipes, then why not try our Halloumi and Vegetable Skewers or Chicken Tikka Kebabs?

Jump to:
  • Ingredients and Substitutions
  • How to Make Lamb Souvlaki - Step by Step
  • Souvlaki Marinade
  • How to Serve Souvlaki
  • Storage
  • Extra Tips
  • Frequently Asked Questions
  • More Lamb Recipes
  • Recipe
  • Feedback

Ingredients and Substitutions

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • Lamb - We used diced lamb leg for this lamb souvlaki recipe, which makes it super easy to just thread on to the skewer as it has already been chopped up for you. Lamb is such a great meat to use on the BBQ, but I don't think it is used enough and people tend to go for beef.
  • Oil - We used olive oil as we love the flavour. Try to use the best quality olive oil you can, as you really will be able to tell the difference.
  • Lemon - Make sure it is a juicy lemon, otherwise half won't be enough and you might need to use a whole one.
  • Herbs - Oregano and thyme are where all the Greek flavours come from. Make sure that your dried herbs have not been open longer then 6 months, otherwise they won't have much flavour.
  • Garlic - Freshly crushed is always best, however you can save some time by using crushed garlic in a jar.
  • Flatbreads and tzatziki - There are to serve with the lamb souvlaki.

More ingredient substitutions and variations can be found in the recipe card.

How to Make Lamb Souvlaki - Step by Step

A herb and oil dressing in a small bowl.
  1. Step 1: Make the marinade by combining the oil, lemon juice, garlic, thyme, oregano, salt and pepper.
Chunks of raw lamb in a bowl with a marinade poured over.
  1. Step 2: Put the lamb in a bowl with the marinade and marinate for at least 2 hours.
Four wooden skewers with marinated lamb threaded onto them.
  1. Step 3: Thread the skewers with the marinated lamb.
Lamb skewers cooking on a barbecue grill.
  1. Step 4: Place the skewers on a barbecue or under a grill. Cook for around 12 minutes, or until it gets to a temperature of 70°C/158°F.

Souvlaki Marinade

The lamb itself has so much delicious flavour, but the marinade really brings the whole dish to life. We keep it all pretty simple, but with a definite nod to Greek flavours.

The marinade is mad up of a generous glug of olive oil (the best quality you can afford - you will really notice the difference), a squeeze of lemon juice, some crushed garlic, salt, pepper and dried oregano and thyme (this is where you will get a burst of Greek flavour).

How to Serve Souvlaki

We think this lamb souvlaki recipe is great for feeding a crowd. So you want to serve it with things you can just put on the table and let people help themselves, and build up their own meal.

We served ours with a harissa couscous (or try our Vegetable Cous Cous), some homemade flatbreads and then some chopped salad, a tomato and cucumber salad, olives, hummus, tzaziki and feta. You could swap the couscous for some sweet potato wedges and really use any salad ingredients that you have that need using.

Add a drizzle of our Homemade Mint Sauce.

Any kind of potato side goes well with this, so why not try our Air Fryer Potato Wedges or homemade chips with our French Fry Seasoning.

Lamb skewer on a flatbread with tzatziki and salad.

Storage

Store: This is always best eaten fresh, however if you do have any leftovers then you can store it in an air tight container in the fridge for up to 2 days.

Freeze: You can take the meat off the skewers and put them in some Tupperware and then keep them in the freezer for up to 4 weeks.

Defrost: Then when you want to eat them, fully defrost them in the fridge overnight.

Reheat: You can either reheat the lamb in a frying pan in a little oil, or you can reheat it in the air fryer. You can also reheat them in the oven with some foil over them for around 15-20 minutes.

Extra Tips

  • Bring the marinated lamb to room temperature before putting it on the grill. This will allow for it to cook more evenly.
  • Turn the skewers every couple of minutes to prevent them from burning. If they do start to burn, then move them to a cooler part of the BBQ.
  • You can reheat the skewers by putting them in the oven under some foil for about 15 minutes.
  • The lamb freezes well if you take the chunks off the skewers and put in a container. Defrost thoroughly before reheating.
  • We recommend marinating the lamb for at least an hour, but if you can then try to marinate it overnight. This will take the flavours of the lamb souvlaki to the next level, as it allows them to really get into the chunks of lamb. It also makes the lamb really tender.
  • Make sure that you grill the souvlaki on a high heat. This will get them nice and crispy on the edges.
Lamb Souvlaki skewers on a wooden serving board.

Frequently Asked Questions

Can lamb souvlaki be made in advance?

The kebabs need to be left to marinade, ideally overnight, so they are best made well in advance. You just thread the skewers before you are ready to cook them. You can cook them in advance and then reheat them in the oven with some foil over them for around 15-20 minutes. The skewers will be a little tougher once reheated though, so they are best eaten straight after cooking.

Does the lamb need marinating?

You don't have to, but it really does make a huge difference to how tender the meat is. The lemon juice in the marinade, which is acidic, breaks down the tissue of the meat and lets more moisture in. This means that once cooked the lamb is much more tender and has a more intense flavour

What is the difference between souvlaki and kebab?

The difference is the cooking process. Traditionally, Souvlaki is cooked using pork (but we have used lamb) and kebabs are cooked using lamb. Souvlaki is cooked horizontally on a spike, but a kebab is cooked vertically on a spike. Souvlaki also has a different marinating process than kebabs. If you go to Greece and order a kebab, you will get souvlaki.

How long do I cook the lamb for?

We cooked ours for 12 minutes, turning half way through. Cooking time will depend on how hot your grill is.

How to tell if lamb is cooked?

The best way to check that lamb is cooked is to use a meat thermometer. The safe internal temperature for cooked lamb is 62°C/145°F. It should be inserted into the thickest part of the meat that's not touching any bone.

Can you cook lamb souvlaki in the oven?

Yes, they can be cooked in the oven and they will take around 20-22 minutes. You won't get the crispiness though.

What skewers should I use to make lamb souvlaki?

Try to use metal skewers as they are much bigger and sturdier than wooden skewers, which is what you need when all the ingredients are pretty chunky. You could use wooden skewers instead though like we have, however the marinade tends to get soaked up by the wood, which is just wasting the flavour. Make sure you soak wooden skewers in water for 30 minutes before using to avoid them burning too much.

More Lamb Recipes

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If you’ve tried this lamb souvlaki recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Greek lamb souvlaki skewers on a wooden board.

Greek Lamb Souvlaki

By: Dannii Martin
This homemade Greek Lamb Souvlaki tastes just like you would find down a side street in Greece. Serve with flatbreads and tzatziki for an authentic recipe.
A circular logo saying GF.
Gluten Free
A circular logo saying HP.
High Protein
The words low carb in a white circle.
Low Carb
5 from 27 votes
Pin Print Save recipe Saved!
Course: Lunch, Main Course
Cuisine: Greek
Prep: 3 minutes mins
Cook: 12 minutes mins
Marinating time: 2 hours hrs
Total: 2 hours hrs 15 minutes mins
Servings: 2 servings
Calories: 502kcal
Allergens:
An illustration of a cow's head.
Meat

Ingredients

  • 350 g (12 oz) Diced lamb
  • 4 tablespoon Olive oil
  • 0.5 Lemon - juice only
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried thyme
  • 2 Garlic clove - crushed
  • 1 pinch Sea salt
  • 1 pinch Ground black pepper
  • Flatbreads - to serve
  • Tzatziki - to serve

Instructions

  • Make the marinade by combining 4 tablespoon Olive oil, juice of 0.5 Lemon, 2 Garlic clove, 1 teaspoon Dried thyme, 1 teaspoon Dried oregano and 1 pinch Sea salt.
  • Put 350 g Diced lamb in a bowl with the marinade and marinate for at least 2 hours.
  • Thread the skewers with the marinated lamb.
  • Place the skewers on a barbecue or under a grill.
  • Cook for around 12 minutes, or until it gets to a temperature of 70°C.
  • Serve in Flatbreads with salad and Tzatziki.

Recipe Tips

  • Bring the lamb to room temperature before putting it on the grill. This will allow for it to cook more evenly.
  • Turn the skewers every couple of minutes to prevent them from burning. If they do start to burn, then move them to a cooler part of the BBQ
  • You can reheat the skewers by putting them in the oven under some foil for about 15 minutes.
  • The lamb freezes well if you take the chunks off the skewers and put in a container. Defrost thoroughly before reheating.

Nutritional Information

Serving: 2skewers | Calories: 502kcal | Carbohydrates: 5g | Protein: 36g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 114mg | Sodium: 135mg | Potassium: 564mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 4mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Natalie says

    June 22, 2019 at 12:48 pm

    I love souvlaki! It's one of the things I miss most in Greece ever since we've been there a few years ago. Looks so delicious!

    Reply
  2. Jacqueline Debono says

    June 22, 2019 at 12:17 pm

    5 stars
    I love lamb but it's not so easily available here in Northern Italy, except at Easter. However, I do sometimes find it and hopefully can make these Greek lamb souvlaki! We've also had these and other great lamb dishes when in Greece. Lamb really goes so well with Greek flavours!

    Reply
  3. Annie @ Annie's Noms says

    June 22, 2019 at 11:50 am

    These look fantastic!! I love grilled lamb it's so succulent. These would be perfect to enjoy on a summer's weekend in the garden!

    Reply
  4. Sandi says

    June 21, 2019 at 4:24 pm

    5 stars
    This looks way better than a restaurant!

    Reply
  5. Kristen says

    June 21, 2019 at 4:22 pm

    5 stars
    This is so good! Love it over a simple Greek salad.

    Reply
  6. Toni says

    June 21, 2019 at 4:12 pm

    5 stars
    This was really amazing! Everyone at my house loved it!

    Reply
  7. Sara Welch says

    June 21, 2019 at 4:06 pm

    5 stars
    I know what I will be having for dinner tonight! This looks amazing! Yum!

    Reply
  8. Taylor Kiser says

    June 21, 2019 at 3:34 pm

    5 stars
    This is such a delicious lunch or dinner! Definitely going to be on repeat!

    Reply
  9. Milica Vladova says

    June 21, 2019 at 12:08 pm

    5 stars
    I have been living in Cyprus for a couple of months and I remember the tasty souvlaki they make! Thank you for reminding me - this recipe looks absolutely mouthwatering!

    Reply
  10. Helen of Fuss Free Flavours says

    June 21, 2019 at 11:51 am

    5 stars
    I absolutely loved the food in Greece, so so very tasty. And one of my favourite things to do is bring back ideas for making at home, just like this. Marinated grilled lamb is utterly delicious, and perfect for a summer garden meal, with salad and cold drinks.

    Reply
    • Nicole says

      March 21, 2022 at 3:10 am

      Could you marinate a lamb leg and use that instead?

      Reply
      • Dannii says

        March 21, 2022 at 7:55 am

        Yes, you could. You would need to adjust the cooking times though.

        Reply
  11. Farah Maizar says

    June 21, 2019 at 11:34 am

    5 stars
    I am obsessed with Greek food, and I love lamb. This looks perfect for me!

    Reply
  12. penelopi says

    June 21, 2019 at 11:06 am

    5 stars
    As a Greek, I am happy to see Greek recipes! Love Lamb!

    Reply
  13. Adriana says

    June 21, 2019 at 9:03 am

    5 stars
    I love Greek food and souvlaki. Your lamb looks fantastic and so perfectly cooked. Now I am starving need to shop for lamb on my next trip to the store.

    Reply
  14. Kellie P says

    June 21, 2019 at 7:33 am

    I have never bbq’d Lamb before, but these look pretty easy. I would usually just do a chicken skewer, but this would be nice to try something different.

    Reply
  15. Jen says

    June 21, 2019 at 7:32 am

    We are having a bbq tomorrow and these have just gone on the menu. The meat eaters are going to love them.

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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