Grilled Lamb Souvlaki

4.50 from 2 votes

Delicious grilled lamb souvlaki skewers with rich, smoky garlic, oregano, and lemon flavor.

Prep Time10

Cook Time15

Marinating Time45

Total Time1 10

Course: Appetizer, dinner, Lamb, Main Course

Cuisine: Greek, Mediterranean

Keyword: greek food, grilled, grilled lamb, keto, lamb, main dish, marinated, skewers

Servings: -6 skewers

Author: Courtney O'Dell

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.

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.

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