• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Greek Lamb on Skewers (Arni Souvlakia)

  • Recipe Submitted by on

Category: Meat, Greek, Lamb/Sheep

 Ingredients List

  • 2 md Onions
  • 3 Green bell peppers
  • 4 To 5 lb leg of lamb; boned
  • -and cubed
  • 1 ts Dried oregano; crumbled
  • 1/2 c Olive oil
  • 3 Bay leaves
  • 2 tb Worcestershire sauce
  • 3 Garlic cloves; minced
  • Juice of 2 lemons
  • 1 c Dry white wine
  • 1 ts ;salt
  • 1/2 ts Freshly ground pepper
  • 6 Tomatoes; quartered


Cut onions into quarters and separate layers. Cut peppers into quarters,
and cut each quarter in half. Combine all ingredients, except tomatoes, in
a shallow roasting pan, mixing well so that meat is completely coated.
Marinate in refrigerator for several hours. Take out of refrigerator and
let sit out about 20 minutes to come to room temperature. Before cooking,
add tomatoes to marinade and mix well to coat with juices. Place meat cubes
on skewers, alternating with green pepper slices, onion slices, and tomato
wedges. Lay skewers in pan with marinade, turning several times. Put
skewered lamb on a rack over pan containing marinade and place under
preheated broiler. Turn several times during cooking and baste with
marinade from pan. Cooking time depends on your taste; for medium rare
allow about 15-18 minutes. Serve skewers on plates with rice pilaf.

Alternatively you can barbecue lamb using marinade as the basting sauce.
This is always the way we cook this dishrain or shine. Check doneness of
lamb at about 10 minutes and if not done to your liking, cook further until

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