Lamb souvlaki served on warm pita bread. Photo: Allrecipes

Lamb Souvlaki: Juicy Greek Skewers With a Lemon and Oregano Marinade

by · Greek City Times

Lamb souvlaki, the Greek grill favourite, needs just eight ingredients and a few hours in a lemon and oregano marinade.

Lamb souvlaki served on warm pita bread. Photo: Allrecipes

What is lamb souvlaki?

Souvlaki means small pieces of meat grilled on a skewer. According to Wikipedia, the word comes from the Medieval Greek soúvla, which means skewer. In Athens and the south, many people call the skewer kalamaki instead.

Cooking meat on skewers is an ancient idea. Archaeologists have found stone and ceramic supports for skewers from Bronze Age Santorini and Mycenaean sites. Homer also describes meat roasted on spits in the Iliad.

However, modern souvlaki only became a popular fast food in the 1960s. Today, Greek street food ranks among the world’s best, and food guide TasteAtlas also has a dedicated entry for the dish.

Read more: Salantourmasi: How to Make Greek Stuffed Onions With Beef and Rice

In Greece and Cyprus, pork is the usual meat, as with the slow-turned kontosouvli. Lamb souvlaki, by contrast, has a richer flavour that suits a weekend barbecue.

Ingredients for the lamb skewers

This recipe comes from Kim’s Cooking Now, a contributor on Allrecipes. It serves four and holds 4.9 out of 5 from seven ratings. Each serve has about 346 calories and 19 g of protein, according to Allrecipes. For the lamb souvlaki, you need:

  • 1/3 US cup (about 80 ml) olive oil
  • 1 1/2 US tablespoons freshly squeezed lemon juice
  • 1 1/2 US tablespoons red wine vinegar
  • 1 1/2 US tablespoons chopped fresh oregano
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt and 1/4 teaspoon ground black pepper
  • 1 1/2 pounds (about 680 g) boneless leg of lamb, trimmed of fat and cut into 2.5 cm cubes

Australian cooks should note that a US tablespoon holds 15 ml, while an Australian one holds 20 ml. So, use about 22 ml each of lemon juice and vinegar.

For lamb souvlaki, a boneless leg works well because it stays tender on the grill. Shoulder is another option, although it carries more fat. Also, trimming the fat helps stop flare-ups over hot coals. Cut the cubes to the same size, so all the lamb skewers cook evenly.

How to make lamb souvlaki

Allrecipes lists 15 minutes of preparation and 10 minutes of cooking. The marinade, however, needs at least three hours, so the total time is about 3 hours and 25 minutes.

  1. First, whisk the olive oil, lemon juice, vinegar, oregano, garlic, salt and pepper in a medium bowl.
  2. Next, add the cubed lamb and stir until every piece is coated.
  3. Cover the bowl and chill the lamb for three hours, or overnight.
  4. Then heat a barbecue to medium-high and lightly oil the grill.
  5. Thread the lamb onto skewers and keep any leftover marinade for basting.
  6. Grill the lamb skewers for 10 to 12 minutes, turning them often and brushing on the marinade.
  7. Finally, serve the lamb souvlaki hot, straight off the skewer.

If you use wooden skewers, soak them in water first so they don’t burn. In addition, stop basting a few minutes before the end, since the marinade has touched raw meat.

Tips from home cooks

Six home cooks have reviewed this lamb souvlaki on Allrecipes. In the most helpful review, Ms Tall Lady says the marinade kept the lamb from tasting gamy. She served the skewers with a Greek salad, pita, tzatziki and roast potatoes.

Another reviewer, LovesCooking, followed the directions exactly and found the lamb soft and tender. Her verdict: “Definitely a keeper for future game days, an awesome crowd pleaser.”

Lizzy70 added vegetables to her lamb skewers and plans to marinate the meat overnight next time. Finally, msmith7646 made it as written and served it with rice pilaf and green beans.

What to serve with souvlaki

Kim’s Cooking Now suggests tzatziki and pita bread, or garlic roast potatoes and a Greek salad. A homemade tzatziki takes only minutes while the lamb chills.

For a fuller table, add a classic horiatiki salad and a bowl of Greek lemon rice. Then squeeze extra lemon over the lamb souvlaki just before serving. Fried potatoes, as many Greek tavernas offer, are another popular side.

The full method, with step-by-step photos, is in the original recipe on Allrecipes. Leftover skewers also make a quick lunch the next day, wrapped in warm pita with tomato and onion.

Source: Allrecipes

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