• Prep Time: 2 hrs 10 mins
  • Cooking Time: 12 mins
  • Serves: 4

Greek Lamb Souvlaki Kebabs

  • Recipe Submitted by on

 Ingredients List

  • 2 tbsp. olive oil
  • 2 cloves garlic crushed
  • 1 tsp table salt
  • 1/2 tsp dried dill
  • 1/2 tsp dried oregano
  • pinch of cinnamon
  • pinch of ground black pepper
  • zest and juice of one lemon
  • 500 g lean lamb cut into bite sized chunks


Place the oil, garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and give it a good mix together. Seal the bag (or cover the bowl) and leave to marinade for at least two hours.
After two hours, you’ll see that the lamb has started to go paler in colour. This is caused by the lemon juice which has in effect been ‘cooking’ the lamb.
Take the lamb out of the bag and place the lamb pieces on 4 skewers. Brush the remaining marinade on top of the skewers and then grill the kebabs until they’re dark brown and thoroughly cooked. You can test this by cutting into one of the pieces of lamb and checking that it’s not pink in the middle and that any juices run clear.
Serve with pitta bread, tzatziki and a tomato/cucumber/red onion salad. Alternatively, these go great with my Greek potato hash.

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