Super Easy Greek Lamb Souvlaki Recipe
I have an easy recipe for you for Lamb Souvlaki, which is one of the most popular street foods in Greece. You’ll love how easy it is to make, but more importantly you’ll love how tender and juicy the lamb is, so if you love lamb meat, then this recipe is for you. The hardest part about this recipe is waiting for the lamb to marinate, but the wait is so worth it. What’s so great about this lamb souvlaki, is all the great things you can serve them with, so keep scrolling for all the great recipes.
Lamb – I used boneless leg of lamb because it’s got lots of flavor and not so much fat, but you can also use lamb shoulder. Onion And Garlic – You’ll need onions and garlic for the marinade to flavor our lamb. Both red onion or white onion will work. Olive Oil – You can use regular or extra virgin olive oil. Lemon Juice – I recommend freshly squeezed lemon juice. You’ll need about ½ cup which should be from 2 lemons, depending on how juicy and big they are. Spices And Herbs – Some ground cumin and oregano is all you need. I used dried oregano but fresh oregano would also be great.
What Is The Difference Between Kebab And Souvlaki?
There are many similarities between the two and I think the two terms are used interchangeably most of the time. Both are made with small pieces of tender meat threaded over a skewer and then grilled. Sometimes souvlaki can also have some veggies skewered along with the meat like onions and peppers. The main difference is probably where each dish originated. It’s believed that Kebabs have originated in the Middle East while Souvlaki originated in Greece.
What Cut Of Lamb Is Best For Souvlaki?
You’ll want to use meat that is tender and has a bit of fat on it, so the best cuts of meat for this would be lamb shoulder, lamb leg or lamb sirloin, boneless if you can find it. Usually, you can ask your butcher to debone the meat if needed. I do recommend trimming any excess fat from the meat.
How Do I Know When My Lamb Souvlaki Is Cooked?
The best way and the most correct way to tell when meat is cooked is to use an instant read meat thermometer. Your skewered lamb should be cooked to an internal temperature of 145°F, anything past that, could result in dry meat.
Storing Leftovers
You can store leftover lamb souvlaki in an airtight container in the refrigerator for 2 to 3 days.
Other Must Try Greek Recipes
Chicken SouvlakiChicken GyrosGreek Lamb BurgersGreek MeatballsTiropita – Greek Cheese PieGreek RicePastitsio (Greek Lasagna)Karydopita (Greek Walnut Cake)Greek Lemon Potatoes
Recipe Originally Shared July 2013.
