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picture of lamb souvlaki on wooden cutting board with chopped cilantro on top
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4.50 from 2 votes

Grilled Lamb Souvlaki

Delicious grilled lamb souvlaki skewers with rich, smoky garlic, oregano, and lemon flavor.
Prep Time10 minutes
Cook Time15 minutes
Marinating Time45 minutes
Total Time1 hour 10 minutes
Course: Lamb
Cuisine: Greek
Keyword: greek food, grilled lamb, keto, lamb, main dish
Servings: 4 -6 skewers
Calories: 495kcal
Author: Courtney O'Dell

Equipment

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.

Nutrition

Serving: 1g | Calories: 495kcal | Carbohydrates: 4g | Protein: 1g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 1166mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg