Lamb and Lemon Souvlaki
This Greek lamb builds dill, lamb leg and pita bread into a crowd-pleasing meal you can have ready in about 75 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 11 steps.
You'll mainly reach for grill / broiler and pan. At medium difficulty across 11 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste.
- Whisk together the oil, lemon juice, zest, dill and garlic.
- Mix in the lamb and combine well.
- Cover and marinate for at least 2 hrs or overnight in the fridge.
- If you’re going to use bamboo skewers, soak them in cold water.
- If you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking.
- Thread the meat onto the soaked or metal skewers.
- Heat the grill to high or have a hot griddle pan or barbecue ready.
- Cook the skewers for 2-3 mins on each side, basting with the remaining marinade.
- Heat the pitta or flatbreads briefly, then stuff with the souvlaki.
- Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.
You'll use: Grill / broiler · Pan · Food processor · Whisk
Watch how it's made
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Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Lamb and Lemon Souvlaki
- Garides Saganaki Seafood
- Moussaka Beef
- Honey Yogurt Cheesecake Dessert
- Chicken Quinoa Greek Salad Chicken
Tips & common questions
How long does Lamb and Lemon Souvlaki take to make?
About 75 minutes from start to finish — an estimate based on the 11 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Lamb and Lemon Souvlaki via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.