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This Grilled Lamb Souvlaki is the easiest way to bring bold Greek flavors to your backyard—juicy, garlicky, lemony skewers with irresistible smoky char. If you’ve ever had souvlaki in Greece, this recipe nails that flavor at home (and it’s shockingly simple).
I was skeptical of eating lamb until my husband made me this perfect Grilled Lamb Souvlaki Recipe he learned to make when he lived in Greece. These easy Greek lamb skewers are sure to become a favorite – they are the perfect summer dinner!
Grilled Lamb Souvlaki is delicious hot off the grill and tasty cold as leftovers in a bunch of different meals!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, 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.
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.
- Lemon – Use both the zest and the juice for this recipe. The zest is the colorful outer part of the peal. It’s highly aromatic and tastes of the essence of lemon, without the bitterness of the white pith. The juice is tart and bright. The acid helps soften and tenderize the meat while bringing fresh lemon flavor to the lamb.
- Garlic powder – Garlic powder brings deep and earthy flavor to the dish, without the sharp spice often found in raw garlic.
- Oregano – Oregano is a traditional herb for seasoning meat in the Mediterranean region. Its earthy and pungent flavor pairs well with cumin, garlic powder, and meats.
- Basil – Basil provides sweetness and floral notes that help round out the earthy flavors of the other spices.
- Garlic cloves – Raw garlic is full of flavor, and brings a traditional share spicey taste. There is an enzyme in the garlic that is released when it is crushed that helps tenderize the lamb.
- Olive Oil.
- Salt and pepper – Salt enhances the flavor of the lamb and the other spices, while the pepper brings a mild heat that pairs well with the earthy and acid flavors of the other spices.
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 grill to 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.
What is Lamb Souvlaki?
Lamb souvlaki is a classic Greek dish made with tender chunks of lamb marinated in olive oil, lemon juice, garlic, and herbs, then grilled on skewers until perfectly juicy and lightly charred. It’s one of the most beloved street foods in Greece, often served with warm pita, creamy tzatziki, fresh tomatoes, and sliced onions.
The word souvlaki actually refers to “little skewers,” and while it can be made with different meats, lamb is one of the most flavorful and traditional options. The combination of smoky grilled meat and bright, zesty marinade is what makes souvlaki so irresistible!
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.
Best Cut of Lamb for Souvlaki
For the most tender, juicy lamb souvlaki, choose boneless leg of lamb.
It’s ideal because it:
- Has great flavor without being overly fatty
- Becomes incredibly tender when marinated
- Grills quickly and evenly on skewers
You can also use lamb shoulder, but it tends to be a bit tougher and benefits from longer marinating time. Avoid very lean cuts, as they can dry out quickly on the grill.
Pro tip: Cut your lamb into evenly sized cubes so everything cooks at the same rate.
Why This Marinade Works
This simple Greek marinade is the secret to incredibly flavorful lamb souvlaki.
- Lemon juice helps tenderize the meat while adding bright, fresh flavor
- Olive oil keeps the lamb juicy and helps carry the flavors into the meat
- Garlic adds bold, savory depth
- Oregano brings that classic Greek flavor that makes souvlaki instantly recognizable
Letting the lamb marinate for at least 2–4 hours (or up to 24 hours) allows the flavors to fully penetrate the meat, resulting in incredibly tender, juicy skewers.
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.
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
- Top with tzatziki, sliced tomatoes, red onion, and lettuce
- Finish with a squeeze of lemon
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
Lamb souvlaki pairs beautifully with fresh, Mediterranean-inspired sides. For a complete meal, serve it with:
Creamy tzatziki sauce or spicy whipped feta
Warm pita or flatbread
Greek salad with cucumber, tomato, olives, and feta
Lemon rice or herbed rice pilaf
Grilled vegetables like zucchini, peppers, and onions
For an easy spread, serve everything family-style and let everyone build their own plates or wraps.
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Grilled Lamb Souvlaki
Ingredients
- 1 boneless leg of lamb
- 6 cloves garlic
- 1 lemon, zest and juice
- 1 tablespoon oregano
- 1 tablespoon basil
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 2 teaspoons black pepper, fresh ground
- 1 cup olive oil
Instructions
- Remove excess fat, silver skin, and bone from your lamb. Cut the lamb into small, but uniform pieces, about 1”-1.5” square.
- Combine the zest and juice your lemon, diced garlic, remaining dry ingredients, and olive oil. Mix well and then add your lamb. Marinate in the fridge. 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 ideally 24 hours.
- When you’re ready to cook the lamb, place it on skewers keeping pieces of the same size together.
- Heat a grill to medium high. Cook the skewers, turning regularly until they are brown on all sides and reach an internal temperature of 130F degrees for medium doneness.
- Remove lamb 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.
Notes
- For the most tender lamb, marinate for at least 2–4 hours, but overnight delivers the best flavor and texture.
- Cut lamb into evenly sized pieces to ensure even cooking on the grill.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Grill over medium-high heat and avoid overcooking—lamb is best when slightly pink in the center.
- Let the lamb rest for 3–5 minutes after grilling to keep it juicy.
- This recipe also works well in the oven or air fryer if you don’t have a grill.
- Serve immediately with pita, tzatziki, and fresh vegetables for the best flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Yummy