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Lamb Souvlaki
Succulent lamb cubes marinated in Greek herbs, grilled on skewers over charcoal.
While pork souvlaki is more common on the streets, lamb souvlaki is the celebration version - reserved for special occasions and discerning diners who appreciate lamb's richer, more complex flavor. At Lauer House, we use premium lamb shoulder, which has just the right fat content to stay juicy on the grill.
Our lamb is cut into generous cubes and marinated overnight in a blend of olive oil, lemon juice, garlic, and a secret mix of herbs including oregano, thyme, and a touch of rosemary. The long marination tenderizes the meat while infusing it with Mediterranean flavors.
Grilled over charcoal until beautifully charred outside and pink within, our lamb souvlaki is served on skewers with warm pita, our house tzatziki, fresh tomatoes, and red onion. The combination of smoky lamb, cool yogurt sauce, and fresh vegetables is irresistible. This is Greek grilling elevated to an art form.
Our lamb is cut into generous cubes and marinated overnight in a blend of olive oil, lemon juice, garlic, and a secret mix of herbs including oregano, thyme, and a touch of rosemary. The long marination tenderizes the meat while infusing it with Mediterranean flavors.
Grilled over charcoal until beautifully charred outside and pink within, our lamb souvlaki is served on skewers with warm pita, our house tzatziki, fresh tomatoes, and red onion. The combination of smoky lamb, cool yogurt sauce, and fresh vegetables is irresistible. This is Greek grilling elevated to an art form.
Prep: 20 mins + marinating
Cook: 12 mins
Serves: 4-6
Easy
Ingredients
1 kg lamb shoulder, cut into 3cm cubes
1/2 cup olive oil
Juice of 2 lemons
6 cloves garlic, minced
2 tbsp dried oregano
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tsp salt
1/2 tsp black pepper
For serving:
Pita bread
Tzatziki
Sliced tomatoes
Red onion
Lemon wedges
1/2 cup olive oil
Juice of 2 lemons
6 cloves garlic, minced
2 tbsp dried oregano
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tsp salt
1/2 tsp black pepper
For serving:
Pita bread
Tzatziki
Sliced tomatoes
Red onion
Lemon wedges
Instructions
1. Combine olive oil, lemon juice, garlic, oregano, thyme, rosemary, salt, and pepper in a bowl.
2. Add lamb cubes and toss to coat. Cover and marinate in refrigerator for at least 4 hours, preferably overnight.
3. Soak wooden skewers in water for 30 minutes if using.
4. Remove lamb from refrigerator 30 minutes before cooking. Thread onto skewers, leaving small gaps between pieces.
5. Grill over high heat for 10-12 minutes total, turning every 2-3 minutes, for medium-rare to medium. Adjust time for preference.
6. Rest skewers for 3-4 minutes before serving.
7. Serve with warm pita, tzatziki, fresh tomatoes, onion, and lemon wedges.
2. Add lamb cubes and toss to coat. Cover and marinate in refrigerator for at least 4 hours, preferably overnight.
3. Soak wooden skewers in water for 30 minutes if using.
4. Remove lamb from refrigerator 30 minutes before cooking. Thread onto skewers, leaving small gaps between pieces.
5. Grill over high heat for 10-12 minutes total, turning every 2-3 minutes, for medium-rare to medium. Adjust time for preference.
6. Rest skewers for 3-4 minutes before serving.
7. Serve with warm pita, tzatziki, fresh tomatoes, onion, and lemon wedges.
