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Greek Lamb Souvlaki With Salad

Greek Lamb Souvlaki With Salad

Juicy Greek lamb souvlaki skewers marinated in lemon, garlic, olive oil, and oregano, grilled until beautifully charred and served with a crisp Mediterranean salad of tomatoes, cucumber, olives, and feta. A fresh, vibrant spring dinner packed with authentic Greek flavor and ready in about 30 minutes of active cooking.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 2 lemons, juiced
  • 4 cloves garlic, minced
  • 2 tsp dried Greek oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 800 g lamb shoulder or leg, cut into 1.5-inch cubes
  • 2 ripe tomatoes, diced
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1 handful Kalamata olives
  • 150 g feta cheese, crumbled
  • 1 tbsp olive oil (for salad)
  • 1 tbsp red wine vinegar
  • 1 pinch dried oregano for salad seasoning

Equipment

  • mixing bowl
  • cutting board
  • Chef's knife
  • skewers wooden or metal
  • grill or grill pan
  • Tongs

Method
 

  1. In a large bowl, whisk together olive oil, freshly squeezed lemon juice, minced garlic, dried Greek oregano, salt, and black pepper to create the marinade.
  2. Add the cubed lamb to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. If using wooden skewers, soak them in cold water for about 30 minutes to prevent them from burning on the grill.
  4. Thread 4–5 pieces of marinated lamb onto each skewer, leaving small gaps between pieces so the heat can circulate evenly.
  5. Preheat a grill or cast-iron grill pan to medium-high or high heat and lightly oil the grates.
  6. Grill the lamb skewers for 3–4 minutes per side, turning occasionally, until nicely charred on the outside and cooked through. Total grilling time should be around 10–12 minutes.
  7. Transfer the grilled skewers to a plate, loosely cover with foil, and allow them to rest for about 3 minutes before serving.
  8. In a large bowl, combine diced tomatoes, sliced cucumber, red onion, Kalamata olives, and crumbled feta. Drizzle with olive oil and red wine vinegar, season with salt and oregano, and toss gently.
  9. Serve the grilled lamb souvlaki skewers immediately alongside the fresh Mediterranean salad.

Notes

For best flavor, marinate the lamb overnight, though 2 hours works well. If cooking indoors, use a hot cast-iron grill pan for great char. Let the skewers rest for a few minutes after grilling to keep the lamb juicy. Serve with warm pita and tzatziki for a classic Greek meal.